In Roullors, in the heart of the Vire bocage. The restaurant’s ‘master chef’, Julien Guérard and his wife Masako, pay tribute to Normandy’s local produce in each and every one of their dishes. And here, he is happy to unveil a few of his 100% Calvados recipes.
Ten years ago, Julien Guérard 'took the plunge, head first' to transform his restaurant into a place where culinary excellence and local produce are honoured. And in the gardens of the Manoir de la Pommeraie, he grows his own sage, rosemary, liquorice marigold, oyster plant, etc. And for the rest? 'I can't create dishes from a blank sheet. It's when I visit our local producers or take a stroll through the market that I see the products that inspire my dishes.'
He buys his snails from the Odon farm in Saint-Georges-d’Aunay, the mushrooms from Creully and the crème fraîche from Stéphane and Jean-Baptiste Langelier in Roullors.
Livarot from the Maison Graindorge dairy in Livarot, anise hyssop and pumpkin from the Manoir de la Pommeraie and pears from La Crête de Fontenay in Fontenay-le-Marmion.
The apples come from La Crête de Fontenay, in Fontenay-le-Marmion, cream and butter from the Sénéchal farm in Vassy, eggs from the EARL 4 Saisons in Souleuvre-en-Bocage.