Rouen à Table!

Les Chefs font leur Cinéma

8, 9 and 10 October, Place de la Cathédrale This year, Rouen à Table! got off to a great start on Wednesday evening with a series of original dinners, orchestrated by talented chefs from the Club des Toques and Rouen’s young culinary guard, in collaboration with hotel and catering training schools. Each evening, guests were surprised by menus inspired by cult film scenes: A cocktail worthy of James Bond, an Oscar ceremony-style Hollywood atmosphere, dishes inspired by The Godfather, an elegant nod to The Grand Budapest HôParticipants at the dinner on Wednesday 8 October had the honour of attending the prize-giving ceremony for the ‘Circuit Court’ national short film competition.The dinners were hosted by : Gill Côté Bistro, Rotomagus, l’Odas, Les Capucines, l’Auberge des Ruines, l’Épicurius, fromagerie Jollit, Ma Boulangerie, l’Hermitage, restaurant Philippe, Tempo, le Jehanne, Lé Là,l’Incontournable, le 6e Sens, l’IFA Marcel Sauvage, lycée hôtelier Georges Baptiste, Institut Mesnières.

Two worlds, one menu

10 and 11 October in Rouen’s hotels In Rouen ,six prestigious hotelseach welcomed an international chef from one of UNESCO’s creative cities for gastronomy, for a unique encounter with their resident chef. Together, they fused their talents and culinary cultures to offer a unique dinner, combining local traditions and inspirations from around the world. Each evening promised a rare, creative and ephemeral gastronomic experience. With the participation of :Chef Isabel Álvarez Ribes (En Tiempos De Maricastaña, Spain), Chef Ioannis Seperas (Mia Feta Bar, Greece), Chef Diana-Marlyse Johnson(Signature by lady D, Bohicon, Benin), Chef Watanabe Ken (Watanabe Ryouri-mise, Japan), Chef Manuel Alejandro Mendez Campos (Astro, Mexico), Chef Michaël Fessler (Fud Läb, Switzerland), Chef Camille Hervé (Le Jehanne, Rouen), Chef Rafaella Bragga (l’Aumale, Rouen), Chef Florian Relland (Quindici trattoria, Rouen), Chef Nicolas Serra (Café Victor Hôtel de Dieppe 1880, Rouen), Chef Eric Autin (l’Incontournable, Rouen), Chef Benjamin Stubbe (Restaurant Zoom, Rouen). And hotels: Radisson Blu Hotel, Rouen Centre****,Hôtel de Bourgtheroulde*****,Novotel Rouen Centre Cathédrale****,Hôtel de Dieppe 1880 Rouen Best Western Plus**** and Hôtel Littéraire Gustave Flaubert****,Hyatt Place****.

From one glass to another

9, 10 and 11 October This original stroll through the heart of the city was punctuated by creative cocktails, refreshing mocktails and gourmet platters. Inspired by the cinema and made with local produce, Rouen’s establishments opened their doors for a festive and convivial tour.

The Big Breakfast

Saturday 11 October, Place de la Cathédrale The first highlight of the weekend, with friends or family, a host of local sweet and savoury products prepared by the best craftsmen in Normandy, in front of the majestic Notre-Dame Cathedral in Rouen, under the crystal big top! A menu created by :

• La Maison Vatelier, French brioche champion in 1997 and “best bakery in France” in 2013;
• Ma Boulangerie by Christophe Cressent, “meilleur ouvrier de France”, who combines traditional know-how, carefully selected organic ingredients and traditional natural sourdough;
• Anne Caron of Brûlerie Caron, Best Craftswoman in France, sublimates the art of roasting with a master’s hand.
• La Galette du Val de Seine will be adding its traditional touch with fresh crêpes made with quality local ingredients.
• Les Confiseurs de Rouen are carrying on the age-old tradition of handmade apple sugar with excellence, renowned for its quality and authenticity, as evidenced by their award at the Trophées de l’Attractivité touristique in the Heritage category;
• La Maison Le Meur, which has been making its traditional fruit jams since 1989, along the Boucles de la Seine.
• Le Clos des Citots, a cider orchard since 1992, organically cultivates around fifteen varieties of cider apples and pears over more than 20 hectares on the banks of the Seine.
• The Greta in Grand-Quevilly proposed a toast of toasted farmhouse bread, scrambled eggs, Factory smoked salmon and creamed carrot pesto.

Gourmet and gastronomic rallies

Saturday 11 October, through the cityOur rallies will take you on a culinary tour of Rouen, taking you from one culinary address to the next, from the local cheesemonger to a gourmet restaurant, from an Italian cellar to a grandmother’s kitchen, all punctuated by anecdotes about the city. It’s a tasty and educational way to learn more about Rouen’s rich historical and culinary heritage! Working independently in small groups, participants took a treasure hunt through the streets of Rouen to the various restaurants. In all, there were 7 stages to discover among the food artisans and restaurateurs, from starters to bite-sized coffees! 5 gourmet itineraries revealed bistronomic, artisanal, world speciality or more traditional addresses, from the Antiquaires district to Place Saint-Marc, via the city centre, the quays of the Seine, the station and even the Vieux-Marché district. It’s a real invitation to get to know the shopkeepers in their own environment. New for 2025: a 100% gastronomic rally to immerse you in the world of the talents who are reinventing modern gastronomy.

Creating mocktails with Chef Damien

11 and 12 October, Claude Monet workshop, Place de la CathédraleThe famous Chef Damien, food writer and co-founder of the not-to-be-missed 750g blog, warmly welcomed the people of Rouen to a unique workshop on creating homemade drinks: tonic, cola, lemonade… Made with natural, refined products from his Necense brand, they rediscovered these classics with a natural, fresh and inventive twist. The workshops took place in this extraordinary setting, opposite the majestic Rouen Cathedral, the very spot where Claude Monet painted his masterpieces, which is usually closed to the public.

Battles of chefs

Saturday 11 October, Place de la Cathédrale from 2pm A breathtaking culinary extravaganza awaited visitors, with a competition between international chefs from the UNESCO Creative Cities, punctuated by tastings and demonstrations by local and Michelin-starred chefs from the region!atives UNESCO, punctuated by tastings and demonstrations by local chefs and starred chefs from the region! Under a big top erected on the Place de la Cathédrale, the battles, punctuated by demonstrations and tastings, were hosted by Chef Damien, famous chef, teacher and co-founder of the 750g website. The star products of 2025 were scallops, cider and pears! The UNESCO chefs were put to the vote by the tasting public and the members of the jury: Christophe Mauduit, patron of Rouen à Table !, Annie Le Fléouter, journalist at ICI Normandie and Michel Bruneau, Michelin-starred chef from Normandy. Participants : Chef Isabel Álvarez Ribes (En Tiempos De Maricastaña, Spain), Chef Ioannis Seperas (Mia Feta Bar, Greece), Chef Diana-Marlyse Johnson (Signature by lady D, Bohicon, Benin), Chef Watanabe Ken (Watanabe Ryouri-mise, Japan), Chef Manuel Alejandro Mendez Campos (Astro, Mexico), Chef Michaël Fessler (Fud Läb, Switzerland), Chef Lynda Jumel (Lé Là restaurant, Rouen, France), Chef Watcharapong Sorndee (Gill Côté Bistro, Rouen, France), Chef Vincent Vidal (Initial, Caen, France), and Chef Rodolphe Pottier (Brasserie Paul, Rouen, France).

Sweet or savoury cooking class x Fauchon

Saturday 11 October, Halle aux ToilesThe Fauchon school, a benchmark of excellence in the gastronomy sector, hosted a grand course in pâ under the impressive high ceilings of the atypical grand hall at Halle aux Toiles, followed by a convivial tasting session. The menu:

• A pastry-making class inspired by the film “Le Chocolat” by Lasse Hallström
• A cookery class inspired by the film “La soupe aux choux” by Jean Girault

Le Studio des Petits Gourmands

Sunday 12 October, Place de la Cathédrale To round off Rouen à Table!, families were invited to a gourmet afternoon of pastry-making workshops for the little ones and snacks for the older ones! Families enjoyed an exceptional afternoon snack in the presence of Disney princesses. Children personalised a sweet treat based on the theme of their favourite cartoon, while parents enjoyed sweet treats and hot drinks with a spectacular view of the Cathedral.

Ciné-goûter

Sunday 12 October, Place des Emmurées Comfortably seated in the main square, children (re)discovered Charlie and the Chocolate Factory, shown on the big screen. At the end of the screening, a tasty snack awaited the little spectators to prolong the sweetness of the afternoon. Crédit Agricole Normandie Seine supported the Ciné-goûter.

Feast of the Belly and Norman Gastronomy

Saturday 11 and Sunday 12 October from 10am to 7pm, Vieux Marché district The Fête du Ventre et de la Gastronomie Normandewas first celebrated in the 1930s, and was revived by Rouen’s Conquérant association. For the past 2 years, the Vitrines de Rouen retailers’ association has taken up the torch. As every year, it was held in the Vieux-Marché district, Place de la Pucelle, Rue Rollon, Rue Guillaume le Conquérant, Rue aux Ours and Rue Jeanne d’Arc. More than 150 exhibitors (producers, craftsmen and food traders) showcased their latest products and specialities on over 790 linear metres of stands. It was a great way to enjoy the culinary delights of our region, much appreciated and eagerly awaited by the locals, who attract over 150,000 visitors every year.

Workshops to raise awareness of eating well

On 8, 9 and 10 October, the Claude MonetInterfelworkshop, in collaboration with the Rouen MIN, organised fun and educational workshops for schoolchildren and leisure centres, for children aged 6 to 10. The aim is to help them discover and appreciate fresh fruit and vegetables such as apples, mangoes, kiwi fruit, lamb’s lettuce, mushrooms and cauliflower, and to encourage them to eat them every day. Over the course of around 30 minutes, the children took part in four interactive workshops: Fraich’quiz to test their knowledge, Défis Fraich’ to take up challenges, Tout Fraich’ to learn how to recognise the steps and utensils in a recipe and finally Top Fraich’, a culinary workshop. Each stage completed was rewarded with a stamp on a diploma, making the experience even more motivating. It’s a tasty and fun way of raising awareness among youngsters of the importance of a balanced diet rich in fresh produce.