Gilles Tournadre was born in Normandy and has remained faithful to his region. This progressive chef knows everything there is to know about the culinary traditions of his part of the world and adds his personal touch to the local style, such as his version of the traditional Normandy pressed duck recipe. Here the classics are joyfully reinterpreted and given a new twist. A staunch defender of top-quality products, he will always prefer to serve “a fresh line-caught whiting brought to shore by a little fishing boat rather than an imported turbot”. And what can we say other than… he’s right!