On the little square, near the beautiful Abbey of Jumieges, this old inn was renovated in 2002 with a contemporary decoration completely in harmony with the old wood beams and the monumental fire place.
This old inn revival is perfectly appropriate to the cooking of Loic Henry , the owner of the place. This young chef was a brilliant student of the famous Alban Perret, at the catering school of Rouen.
A real reference ! Imagination and creativity with an infinite precision to achieve dishes such as Breton scampis roasted on a cold pulp of green olives or calf’s sweetbread with vegetables in their syrup and a light lemon cream.
Loic Henry uses Norman products in a wonderful way with a Breton touch thanks to his roots (fish from Fecamp, poultry from Anneville Ambourville, fruits and vegetables from Jumièges and the beautiful Seine Valley).
This old inn revival is perfectly appropriate to the cooking of Loic Henry , the owner of the place. This young chef was a brilliant student of the famous Alban Perret, at the catering school of Rouen.
A real reference ! Imagination and creativity with an infinite precision to achieve dishes such as Breton scampis roasted on a cold pulp of green olives or calf’s sweetbread with vegetables in their syrup and a light lemon cream.
Loic Henry uses Norman products in a wonderful way with a Breton touch thanks to his roots (fish from Fecamp, poultry from Anneville Ambourville, fruits and vegetables from Jumièges and the beautiful Seine Valley).
