Anthony Caillot's waterfront restaurant on the Presqu’île of Caen, overlooking the Bassin Saint-Pierre marina, is depicted by a stylish, trendy decor. The chef signs a several-course set menu starring Normandy produce courtesy of inventive, bold recipes: raviole of duck foie gras in a strawberry-spiked stock; red mullet with a crispy skin, cauliflower mousseline and yuzu-laced sabayon; barbecued lamb, carrots in orange blossom water and a spicy seasoning.

This restaurant with a bright, contemporary decor delivers the goods when it promises a warm welcome. Chef Gaëtan Crespin works with excellent seasonal produce, most sourced locally, to craft creative and technically on-point cuisine. A shining example comes in the form of his scallops, endive and clementine, or roast veal, parsnips and shiitake… And with excellent value for money guaranteed, it was love at first bite!

In a cobbled lane opposite the church, Église St Maclou, a new gourmet haven awaits foodies in the historical heart of Rouen. Japanese chef Takahiro Oikawa, a devotee of French gastronomy, cooks up his brand of seasonal French cuisine, infused with Japanese accents. He crafts wonderfully vibrant no-nonsense dishes, such as pâté en croûte with confit octopus and yuzu, aubergine-miso dip, karaage-style veal sweetbreads, followed by silky custard tart for dessert: this chef has mastered every aspect of his art.

This former fishermen’s bar enjoys a verdant setting practically on the banks of the Orne. In keeping with the house traditions, the chef revamps hearty, wholesome recipes that keep pace with the seasons. Searingly good food!

Alexandre and Mélanie Baranzelli are thriving in a new venue oozing with country charm: picture a stream spanned by two bridges and a watermill! The chef, after honing his skills in top establishments, demonstrates his fondness for traditional recipes from his native Normandy, to which he is increasingly adding his own distinctive culinary hallmark.

Auberge de la Mine

Formerly the canteen of the local iron ore mine (closed in April 1970), this inn has been the haunt of the same chef for over 40 years. Trained classically, his watchword is simplicity and his cooking is the epitome of straightforward authenticity, albeit with flawless technique and inspired creativity. Examples include calf’s sweetbread flanked by Vire andouille and braised in hay – culinary bliss! This enticing seasonal score is served in two stylishly sleek dining rooms that manage to avoid the starched formality that can be characteristic of such places… What a treat to go down the mine!