Gabin Bouguet's good addresses

Grand de Demain according to Gault&Millau 2022, Gabin Bouguet always wanted to be a chef. He arrived at the restaurant Le Donjon du Domaine Saint-Clair in Étretat as a "troubleshooter", but ended up staying longer than expected, and has been at the helm of the gourmet restaurant since 2018. Bolstered by his various accolades, Gabin Bouguet now offers a cuisine affirmed around plant and seafood products, created thanks to a multitude of committed local producers. Gabin Bouguet reveals five favorites to discover when visiting Normandy.

The flowers of Champ des comestibles, Cauville-sur-Mer

In his kitchen, Gabin Bouguet uses many aromatic herbs and edible flowers, which he collects from Gladys Boudehen. The chef and grower know each other well, since the latter took over the former's grandparents' land to set up her own farm. In season, Gabin Bouguet also buys tomatoes and zucchinis from her.

• Where to buy? Le Champ des Comestibles, 32 rue de Briquemare, 76930 Cauville-sur-Mer
• www.facebook.com/lechampdescomestibles

Bread from Le Local bakery, Fécamp

To buy quality bread, Gabin Bouguet likes to go to Le Local bakery in Fécamp. It's here that Élodie de Oliveira makes "large loaves that keep for several days, made from local organic flours, as well as regularly changing viennoiseries such as puff pastry brioche" and the breads of the world that are the hallmark of this bakery.

► Where. Le Local, 29 rue André Paul Leroux, 76400 Fécamp

Ciders from La Mer à Boire, Etretat

To find good cider, perry or Calvados, Gabin Bouguet recommends the La Mer à Boire winery, in Etretat. "Jean-François Bougeant is a real enthusiast!He even created a cider fair in Caen", adds the chef. The cellar, which also serves as a delicatessen, offers apple-based vinegars and balsamics, as well as jams, chocolates, teas and infusions.

• Where to buy? La Mer à Boire, 1 place du Général de Gaulle, 76790 Étretat
• www.mer-a-boire.com

La crème de la Ferme du Bois des Saules, Fongueusemare

As a true Norman, Gabin Bouguet loves working with cream and butter. To be sure of a superb quality product, he has turned to Baptiste Lemonnier, from Ferme du Bois des Saules, since the very beginning. "I always use his cream to make our homemade butter - it's the best in the region," says the chef, who adds that the producer is a regular visitor to local markets.

• Where to buy? La Ferme du Bois des Saules, 944 route du Bois des Saules, 76280 Fongueusemare, France
• www.facebook.com/profile

Fish Market, Fécamp

Gabin Bouguet's cuisine at Le Donjon restaurant in Domaine Saint-Clair is essentially based on plants and seafood. The chef can rely on his supplier, Le Marché aux Poissons, in Fécamp, to source the finest fish and seafood. Individuals can also go there to buy seafood platters, for example, to accompany a good bottle of wine.

• Where to buy? Le Marché aux Poissons, 2 rue du Commandant Riondel, 76400 Fécamp
• www.lemarcheauxpoissons.fr