Auberge du Bac sur Jumieges

05/05/2024: Successful Sunday birthday lunch. Menu with wine pairings. I appreciate the choice to opt for quality local products. I was won over by the appetizers accompanying the aperitif. Each proposal delighted the guests. Big favorite for my menu with organic egg expertly prepared for a runny yolk on a bed of vegetables and emulsions, sea bass whose cooking was excellent with crunchy skin, delicious free-range chicken accompanied by seared and glazed vegetables with vegetable sauces and mousses inventive, cheese platter all made in Normandy, and a rhubarb dessert to swoon over. Everything was delicious and generous as it should be. I loved being served cider to accompany the cheese: a successful marriage. Note the skillful, no-fuss service. I also thank our great waiter for his digestive cigarette made between two rushes. Only very slight problem: a large, somewhat noisy birthday table not far away. But otherwise it’s French cuisine that highlights noble and simple products, a tempting wine and spirits list. I could have drunk a Don Papa, rare on provincial menus. Very reasonable budget considering the pleasure shared. A very serious restaurant in the closed circle of gastronomy which, without aiming for stars, sends you to the paradise of delights. Thank you for this excellent moment.

28/04/2024: Original and tasty dishes with very good products: - Mackerel as a starter: innovative and delicious fishbone chips - Well cooked and presented fish - Livarot emulsion to drip absolutely - Food/wine pairing is not always perfect and deserves a little rigor - Very friendly service - Magnificent “Christofle” cutlery