Rouen à Table ! Weekend

Located in the historic heart of Rouen, this 4-star hotel combines literary charm with contemporary elegance. It’s the perfect base to explore the Norman capital and enjoy the restaurant l’Incontournable just steps away, which will host two chefs from the UNESCO Creative City network, one from Rouen and the other from Fribourg, Switzerland.

• Chef Michaël Fessler: Chef and culinary consultant based in Fribourg, Michaël Fessler is co-founder of Fud Läb. He offers creative and immersive cuisine through multisensory experiences, pop-ups, and tailor-made events designed to bring people together and encourage exchange. His approach highlights seasonal products and explores the link between food, culture, and emotion. He is also involved in major projects such as the Montreux Jazz Festival.

• Chef Éric Autin: The Norman chef will welcome the young Swiss chef to the restaurant l’Incontournable, located just steps from the hotel. Well-known in Normandy since opening his first restaurant in 1987 in Neufchâtel-en-Bray, he co-founded L’Auberge du Bec Fin, awarded three “couverts” in the Michelin Guide. In 2014, he opened Le Rest’Authentique, in Quincampoix, a modern and cozy gastronomic haven. In 2022, he launched l’Incontournable, on Place du Vieux-Marché, offering a creative bistronomic cuisine that reflects the richness of the local terroir. As a member of the Club des Toques, Éric Autin is deeply committed to promoting gastronomy and showcasing local know-how.

Located in the heart of Rouen, the Hôtel de Bourgtheroulde*****  combines prestige and comfort for an exceptional stay. The Brazilian chef of the hotel’s restaurant will welcome a Greek chef for an exclusive four-hand dinner.

• Chef Yiannis Seperas: An experienced chef from Thessaloniki, Greece, Yiannis Seperas trained at the Delta Private Institute before honing his skills through various experiences in Greece, Dubai, and London. As Head Chef at MIA FETA, the world’s first feta bar, he stands out for his mastery of Mediterranean, French, and Asian cuisines, combined with a strong taste for innovation. His culinary style is continuously refined, striking a balance between creativity and tradition.

• Chef Rafaella Bragga: As Head Chef of the prestigious Hôtel de Bourgtheroulde in Rouen, Rafaella Bragga will host the Greek chef for a four-hands dinner full of flavour and authenticity. At the helm of the gastronomic restaurant  L’Aumale, she embodies a new generation of chefs who blend culinary rigor, modern creativity, and respect for seasonal products. Her cuisine is guided by a quest for both elegance and authenticity.

In the heart of Rouen’s historic center, the Novotel Rouen Centre Cathédrale welcomes you in the prestigious Palais des Consuls, with its bold architecture and modernized design. Its refined Italian Restaurant offers a unique culinary experience, where chef Florian Relland will host a chef from Bohicon, Benin.

• Chef Diana-Marlyse Johnson: An engaged and inspiring chef from Bohicon, Benin, Diana-Marlyse Johnson makes her debut at Rouen à Table !1 As Head Chef of Signature by Lady D, she elevates local ingredients with creativity while showcasing traditional recipes. Having participated in numerous gastronomic festivals, she is also a strong advocate for sustainability. Her cuisine embodies responsibility, rooted in local terroir yet oriented toward the future.

• Chef Florian Relland: Head Chef of Quindici trattoria at Novotel Rouen Centre Cathédrale, recently opened, Florian Relland will welcome the Beninese chef for a unique four-hands dinner. His cuisine celebrates the authentic flavours of Italy, prepared with fresh ingredients, enriched by a touch of creativity and meticulous attention to quality. At every service, he strives to create a warm, generous, and memorable dining experience.

Located next to the Joan of Arc Tower, the Radisson Blu Hotel Rouen Centre welcomes you in an elegant and friendly atmosphere, ideally situated for exploring Rouen’s historical, cultural, and culinary treasures. In its restaurant Le Jehanne, chef Camille Hervé will host a Japanese chef for an exceptional gastronomic experience.

• Chef Ken Watanabe: This award-winning Japanese chef, founder of Nihon Ryori Watanabe in Tsuruoka, will join the four-hands dinners at the Radisson Blu’s restaurant Le Jehanne. A graduate of the Hattori Nutrition College in Tokyo, he brings over 20 years of expertise in kaiseki cuisine (multi-course Japanese dining). Certified in nutrition, Japanese cuisine, and food management, he emphasizes the use of fresh local products from his family’s farm. Winner of the 2021 New Generation Chef Grand Prix, he is also a culinary ambassador and trainer, proudly promoting the culinary heritage of his region. 

• Chef Camille Hervé: At the heart of Rouen, Chef Camille Hervé enhances the flavours of Normandy at Le Jehanne, the Radisson Blu’s signature restaurant, where she will host Chef Watanabe. Trained at the Paul Bocuse Institute, she offers inventive bistronomic cuisine that blends tradition, local produce, and subtle Asian or Italian influences. Her creativity unfolds with the seasons, expressed in elegant, sincere, and flavorful plates. Surrounded by a passionate brigade, she embodies an exacting yet generous vision of gastronomy, with each dish reflecting her deep love for the region.

The Best Western Plus Hôtel de Dieppe 1880 welcomes you at the entrance of Rouen’s city center in a warm, chic, and authentic setting passed down through five generations. Fully renovated, the hotel offers elegant rooms, the iconic bar ‘Le 1880’ nd the restaurant ‘Le Café Victor’, which will host a Mexican chef for a unique culinary experience.

• Chef Alex Méndez: Originally from Mérida, Yucatán, Mexico, Chef Alex Méndez trained at the Paul Bocuse Institute in Lyon. He honed his skills alongside renowned French chefs, developing a deep passion for plant-based, seasonal cuisine. After remarkable experiences in Brazil and Baja California, he returned to Mexico with a unique culinary vision. At his restaurant ASTRO, he expresses a personal cuisine inspired by his travels and guided by a profound respect for ingredients.

• Chef Nicolas Serra: Chef of Café Victor 1880 at l’Hôtel de Dieppe since August 2024, Nicolas Serra will host the Mexican chef for the four-hands dinners. A self-taught chef, he has worked in the restaurant industry since 2007, driven by an enduring passion for cooking. Inspired by nature and his local terroir, he elevates regional products with creativity and precision. His cuisine, both authentic and bold, reflects his journey, his high standards, and his love for the craft.

Nestled on the heights of Rouen with a breathtaking view of the city of a hundred spires, the Hyatt Place hotel, a former school, is the perfect starting point to explore the local heritage and culture. Its restaurant offers generous cuisine made with seasonal ingredients and will soon welcome a Spanish chef from Burgos.

• Chef Isabel Álvarez: Coming straight from Spain, Chef Isabel Álvarez cooks with passion, curiosity, and a profound respect for the products of her homeland. At the helm of the gastro-bar En Tiempos de Maricastaña, she blends traditional cuisine with creativity and touches of inspiration from elsewhere. Her style is free, instinctive, deeply rooted in local produce yet always evolving. A chef who loves to invent as much as to share, she has multiplied collaborations to pass on her knowledge and enrich her craft.

• Chef of Hôtel Hyatt Place **** : Coming soon.