Louis VATELIER

Chef : 1 restaurant In Veules-les-Roses, chef Louis Vatelier's cuisine is sincere and generous. Heir to a well-known name in Normandy, he is already imposing his style and attracting gourmets to the Côte d'Albâtre.

Presentation

In Normandy, the Vatelierfamily name first evokes Benoît, a pastry chef from Quincampoix, then Rouen, inventor of a caramel beurre salé tart that has become a cult favorite. Today, his son has chosen the Côte d'Albâtre: a promise that is already intriguing gourmets. "I want to stay as I am, in this cuisine of generosity and emotion, with simple or more noble products, but in sincerity. "

Demanding masters

Before setting up his own business, Louis worked with a number of outstanding chefs. " I owe a lot to Éric Buisset; he helped me turn a corner ," he says of Souper Fin de Frichemesnil. Then Guillaume Monjuré at Palégrié pushed him to hone his precision and rigor. in Veules-les-Roses, he finds a setting with an intimate dining room, a close-knit team and a clientele that ranges from local to Parisian.

A house on the move

A year after opening, the energy is intact. "We have more or less the same team as when we started, but with two important additions: Jules in the dining room and my sister Angèle, who came from Tartarin.This has enabled us to go even further in terms of tastes and textures. "

Attendance has been good: "The 30 covers, plus the eight on the terrace, are often booked several days in advance.This pushes us to improve on presentation and detail. " Success also depends on loyal producers. "We've built up a real relationship with Damien Faucon, who runs the Saint-Cosme goat dairy.He makes a magnificent goat's milk tomme. "

In this village of pebbles and light, Louis Vatelier is gradually asserting his personal culinary identity. An heir, of course, but above all the creator of a table where sincerity prevails.