Rouen and the Seine Valley are synonymous with togetherness and sophistication for gastronomy lovers. Restaurants, brasseries, bars and tearooms are the destinations where the finesse of the product and the values of the land come together.
A famous gastronomy
Between land and sea, this cuisine is incomparable and unique in its genre. With over 135 gourmet restaurants in the area, Rouen and the Seine Valley increase culinary experiences, between caring and respecting traditions.
Alongside Normandy cheeses, calvados, ciders and Pommeau, crème fraîche and scallops, the chefs of Rouen have been able to bring exotic or impressionist touches, from horizons opened to the flavours of the world, to the tastes of Normandy. The head chefs of Rouen and the Seine Valley put the extraordinary wealth of the Normandy terrain and coastline into new perspective every time.
The most authentic recipe is certainly the one created by Michel Guéret in 1933, inspired by the one for “Rouen duckling” by Louis Convert, head chef to Edward VII, a part of Normandy heritage in his own right.
Between gourmet pleasures and traditions, Rouen has been able to maintain its local specialities and develop them for gourmets to fully enjoy. The apple, fruit and symbol of Normandy, stands out in the Douillon d’Elbeuf surrounded by a fine puff pastry while Sucre de Pomme, apple sweets made in the traditional way, is the Rouen confectionery par excellence. Chocolate is not forgotten with Paillardises and Larmes de Jeanne d’Arc.
The gastronomy of the Normandy capital is an invitation to share and discover a thousand and one flavours.