Chef Cédric Launay and his recipes
Chef Cédric Launay, an keen advocate of good taste, invites you to try his healthy and refined cuisine prepared with local products, which he enhances with simplicity and precision.
For example, the simplicity of scallops from the “Baie de Seine”, or leg of salt marsh lamb cooked slowly at a low temperature.
He enjoys cooking fish from the “Baie de Seine”, such as sole or turbot, and prefers to use plancha or gentle cooking methods.
He also designs the menu around local products, which he rigorously selects from local suppliers. The guarantee of unrivalled freshness and quality and balanced cooking.
For example: “Baie de Seine” Scallops roasted in Citrus fruits and Jerusalem artichoke Cappuccino; Roast Rack and Leg of lamb slowly candied in shallots and “Pommeau” (local alcohol), seasonal mushrooms, or, for dessert, “Crème froide de Normandie” Moka and Crumble à la “Fleur de Sel”.