Innovation

By Bob & Sue

Alexandre Bourdes is turning out some of the most innovative food in Normandy. His Vert Olive Aime course tasting menu features poached monkfish with coriander leaves in a coconut broth, a perfectly cooked steamed salmon with a ravioli of leeks, ginger, pork juice and roasted bacon, cod in an emulsion of oysters and lettuce with cuttlefish ink, and a special roasted saddle of lamb with Morrocan spices on a white bean paste with orange blossom juice. The desserts were also innovative including a prune crusted flan and a cappuccino pot au glacee with chocolate crunch. This brilliant young chef opened Michel Bras’ restaurant in Japan before returning to France to make his mark in this picture book port.

Contact

22 Place Hamelin
14600 Honfleur, France
+33 02 31 89 40 80
alexandre-bourdas.com