Food in
the Seine Valley

Walking along the Seine valley is the opportunity to admire multi-faceted landscapes, try simple or noble local produce, which are always delicious and showcased by talented producers and chefs! 

In Rouen, try the specialty: the Duckling à la Rouennaise also called Duck in Blood Sauce. The Maîtres-Canardiers show customers, with precision and dexterity, the technique created in the 19th century in which they use a press to extract the all the subtle flavours from the duck carcass.

Apple sweets, born in the 16th century, are another specialty from the city of a hundred steeples that will delight both children and grown-ups. It was given its current shape in 1865: a three-inch stick depicting the Gros Horloge (the Astronomical clock). Along the banks of the river Seine, feeling hungry, gourmets will push the door of Gilles Tournadre's restaurant, a two-Michelin-starred chef.

Follow the river Seine down to La Bouille, a village with nice little restaurants, and then cross the river and follow the "Fruit Tail" to Jumièges, rightly awarded the title "Village Gourmand" (Gourmet Village). What a pleasure to be able to buy apples, pears, plums and berries right where there were harvested! On your way, stop at one of the numerous farms or cider-making farms to stock up on good apple-based products (cider, jam, jelly, apple juice) or dairy products (butter, cream, cheese).

If you go to Caudebec-en-Caux, don't miss David Goërne's refined and inventive cuisine, who is the chef of the restaurant G.A. at the Manoir de Rétival. He prepares, in front of you, a modern cuisine made with local produce. In Le Havre, another two-Michelin-starred chef, Jean-Luc Tartarin, perfectly combines Le Havre's modernity to the character of the Norman terroir. The Seine Valley's cuisine is all about good and simple products enhanced by the chefs' inspiration and creativity.