Weekend Rouen à Table!

Located in the historic heart of Rouen, this 4-star hotel combines literary charm with contemporary elegance. An ideal address for discovering the capital of Normandy and enjoying the Incontournable restaurant just a stone’s throw from the hotel, which will be welcoming two chefs from UNESCO’s Creative Cities network , one from Rouen, the other from Fribourg in Switzerland.

• Chef Michaël Fessler: A chef and culinary consultant based in Fribourg, Maxime Fessler is co-founder of Fud Läb. He offers creative, immersive cuisine through multi-sensory experiences, pop-ups and tailor-made events designed to bring people together and encourage discussion. His approach highlights seasonal produce and explores the link between food, culture and emotion. He has worked on projects such as the Montreux Jazz Festival.

• Chef Éric Autin: The Normandy chef will be welcoming the young Swiss chef to his restaurant l’Incontournable, a stone’s throw from theHôtel Littéraire Gustave Flaubert. The people of Normandy know him well, ever since he opened his first restaurant in 1987 in Neufchâtel en Bray. He was one of the founders of the Auberge du bec fin, which was awarded three Michelin stars. He then moved to Quincampoix in 2014, turning his new address, Rest’Authentique, into a gastronomic haven with a modern, cosy and deliciously soothing atmosphere. In 2022, he opened his second restaurant on the Place du Vieux Marché, l’Incontournable, a place where his creative bistronomic cuisine is a reflection of our terroir.

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

• Chef Yiannis Seperas: This chef from Thessaloniki in Greece trained at the Delta Private Institute before perfecting his skills through various experiences in Greece, Dubai and London. Head chef at MIA FETA, the world’s first feta bar, he is renowned for his mastery of Mediterranean, French and Asian cuisine, as well as his taste for innovation. He is constantly refining his cuisine, which is both creative and rooted in tradition.

• Chef Rafaella Bragga: The head chef at the prestigious Hôtel de Bourgtheroulde will be welcoming the Greek chef to Rouen for a four-handed affair, full of flavour and authenticity. As head of the gourmet restaurantL’Aumale, she embodies a new generation of chefs combining culinary rigour, modern creativity and respect for seasonal produce. Her cuisine reflects a quest for elegance and authenticity, in a historic setting in the heart of the Normandy capital.

In the heart of Rouen’s historic centre, the Novotel Rouen Centre Cathédrale welcomes you to the prestigious Palais des Consuls, with its bold, modernised architecture. Its refined Italian restaurant offers a unique culinary experience, with chef Florian Relland welcoming a chef from Bohicon in Benin.

• Chef Diana-Marlyse Johnson: The committed chef from Bohicon in Benin is coming to Rouen à Table! At the head of the Signature by Lady D restaurant, she uses creativity to bring out the best in local produce and traditional recipes. She has taken part in a number of gastronomic festivals. A campaigner for sustainability, she is the embodiment of responsible cuisine, rooted in the land and looking to the future.

• Chef Florian Relland: The chef of the recently opened Quindicitrattoria restaurant at the Novotel Rouen Centre Cathédrale will be opening his doors to welcome the Beninese chef. He offers generous, modern Italian cuisine made with fresh produce. His cuisine showcases the authentic flavours of Italy, with a touch of creativity and great care taken with the quality of the ingredients. His aim is to offer a warm, gourmet experience at every service.

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 discovering the historical, cultural and gourmet treasures of Rouen. Chef Camille Hervé will be welcoming a Japanese chef to her restaurant, Le Jehanne, for an exceptional gastronomic experience.

• Chef Ken Watanabe: This award-winning Japanese chef and founder of Nihon Ryori Watanabe in Tsuruoka, Japan, will be taking part in the four-hands dinners at the Radisson Blu Le Jehanne restaurant. A graduate of the Hattori Nutrition College in Tokyo, this chef has over 20 years’ experience in kaiseki cuisine (a combination of several dishes). Certified in nutrition, Japanese cuisine and food management, he makes the most of local produce from his family farm. Winner of the Grand Prix du Chef de Nouvelle Génération 2021, he is also a trainer and culinary ambassador for his region.

• Chef Camille Hervé: In the heart of Rouen, chef Camille Hervé brings Norman flavours to life at theRadisson Blu Hotel‘s Le Jehanne restaurant, where she will be welcoming the Japanese chef. Trained at the Paul Bocuse Institute, her inventive bistronomic cuisine combines tradition, modernity and local produce. Her creativity is expressed seasonally, in elegant, sincere and delicious dishes. Surrounded by a passionate team, she cultivates a demanding and generous vision of gastronomy. Each dish embodies her deep love of the region.

The Best Western Plus Hôtel de Dieppe 1880 welcomes you at the entrance to Rouen city centre in a warm, chic and authentic setting handed down through five generations. Completely renovated, the establishment offers elegant rooms, the legendary bar “Le 1880” and the restaurant “Le Café Victor“, which will welcome a Mexican chef for a unique culinary experience.

• Chef Alex Méndez: Originally from Mérida, Yucatán in Mexico, Chef Alex Méndez trained at the Institut Paul Bocuse in Lyon. He honed his skills with top French chefs, developing a passion for seasonal, plant-based cuisine. After landmark experiences in Brazil and Baja California, he returned to Mexico with a unique vision. His restaurant ASTRO reflects a personal style of cooking, inspired by his travels and guided by a love of the product.

• Chef Nicolas Serra: The chef of Café Victor 1880 will be hosting the Mexican chef for the four-hands dinners at theHôtel de Dieppe. Self-taught, he has been working in the restaurant industry since 2007, guided by his passion for cooking. Inspired by nature and the local area, he sublimates local produce with creativity and precision. His cuisine, both authentic and daring, reflects his background, his high standards and his love of the profession.

Nestling in the heights of Rouen with a breathtaking view of the city of a hundred spires, the Hyatt Place hotel, a former school, is the ideal base from which to discover the local heritage and culture. Its restaurant serves generous cuisine made with seasonal ingredients and will soon be welcoming a Spanish chef from Burgos.

• Chef Isabel Álvarez: Straight from Spain, this chef cooks with passion, curiosity and a deep respect for the produce of her native land. As head of the En Tiempos gastro-bar in Maricastaña, she blends traditional cuisine with creativity and touches from elsewhere. Her style is free, instinctive, rooted in the local area, but always on the move. A chef who loves to invent as much as she loves to pass on through her many collaborations.

• Chef Benjamin Stubbe: Former head chef of the Canopée brasserie in Nantes, he is now at the helm of the kitchens at theHyatt Place ****. His cuisine stands out for its lively, modern approach, combining local produce, respect for the seasons and creativity. Committed to authentic, elegant gastronomy, he brings a fresh, friendly culinary signature to the hotel, true to his original style.