小屋，莱大销售

In an ideal location in the heart of the old town, this restaurant has three areas: the main dining room with a view into the kitchen, a pleasantly secluded terrace and Le Balcon de l'Odas, a private lounge with a view of the cathedral. Chef Suzanne Da Silva's resolutely seasonal cuisine boldly draws on her origins in the north of France and ingredients from Normandy's terroir: vegetables from a market gardener in the Eure, farmhouse cream, organic mushrooms from a local mushroom farm, bread made by a Meilleur Ouvrier de France in Rouen, and fish from nearby fish markets. She puts it all to go

In Dieppe’s historic fishermen’s quarter (Le Pollet), this bistro in the zeitgeist pays tribute to the local catch, which naturally dictates the menu: scallops, monkfish, John Dory, squid… Everything is flawlessly fresh, of the finest quality and generously served. A few meat dishes are also available à la carte (like ravioles of poultry with foie gras, sweetbreads or fillet of duckling). Buzzy, casual vibe.

Alexandre and Mélanie Baranzelli are thriving here on this estate oozing country charm – picture a pretty river spanned by two bridges and a watermill on its bank. Having honed his skills in top establishments, the chef puts his own distinctive spin on traditional recipes from his native Normandy: foie gras served with courgette jam, plaice with a creamy cauliflower purée, vanilla oil and citrus segments. Herbs and flowers from the garden often adorn his dishes.

This residence in Lyons-la-Forêt, which opened in 1610, was first a coaching inn before accommodating La Licorne Royale in its refined Napoleonic interior. Christophe Poirier's cuisine showcases top-quality local produce, vegetables from an organic market gardener and meat from farm-raised animals. Precise cooking, punchy sauces: tangy beetroot vinaigrette with trout, orange butter with scallops, concentrated truffle meat jus. Pleasant terrace overlooking the garden and elegant guestrooms to prolong the experience.

This 19C, half-timbered brick manor house overlooking the Seine is the HQ of David Goerne, who conjures up indulgent, fiendishly spot-on fare. He invites diners to sample an immersive experience in his vintage kitchen, whose walls gleam with copper utensils, as he rolls out a creative, drool-worthy banquet: terrine of foie gras and eel, caramelised apple and foie gras-spiked ice cream. Goerne’s score reveals a distinct weakness for top-notch, local produce, including Arctic char and caviar, which he assembles with almost disconcerting ease. The offbeat interior is flanked by a panoramic terrac

Pierre Caillet, "Meilleur Ouvrier de France" in 2011, not only boasts flawless culinary technique, but also reveals a sensitive grasp of the ingredient and infectious enthusiasm. Unusual recipes (like skate wing rolled in a watercress mousse, dotted with kalamansi and coated with a velvety sea urchin sauce), interwoven textures and flavours, premium Normandy produce… and let's not forget the savvy use of herbs and veg from the extensive kitchen garden: it ticks all the boxes. Last but not least, this 19C hostelry also boasts snug, inviting guestrooms with private terraces overlooking the pond.

A former Top Chef contestant, who hails from the South of France, has set up shop in this half-timbered house on Place de la Pucelle. In a contemporary bistro, which still boasts its period beams, the chef orchestrates an enticing lineup: squid tagliatelle, carbonara with guanciale; flame-licked horse mackerel, confit aubergines and pesto rosso; dark chocolate and praliné mousse, smoked fleur de sel, Espelette pepper and peanut ice cream. A savvy modern spin, seasonal ingredients and a more ambitious evening lineup set the scene.