Cuisine:

• French

Gill Description:
In the restaurant Gill the chef has revived old Norman dishes - more modern specialties include langoustine (scampi tail) salad, roast pigeon Rouennaise with foie gras ravioli, and vanilla millefeuille. The decor is simple and modern.
Perfectly in tune with the times, drawing on both the modern and the traditional, freely from either Normandy or Provence, the cuisine of Gilles Tournadre is a sure value. It is well-crafted yet light. The business set menu simply can't be beat; it draws on dishes from the regular menu. He offers some remarkable fish dishes like catfish fillet with a tomato, artichoke, olive, and fennel fricassée or turbot in sections with pea, bacon, and herb stew. You might want to try one of Lucien Crochet's Sancerre wines, Mr. Crochet being none other than Sylvie Tournadre's father! Irreproachable welcome and service in the calm, slightly stiff atmosphere of the comfortable 1930s-style dining room.


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