FOUR-HANDS DINNER – ROUEN À TABLE

Two Worlds, Two Chefs, One Menu.
[Dinner on October 10 & 11, 2025]

As part of the ROUEN À TABLE! event, this Four-Hands Dinner brings together two inspired chefs who unite their know-how for two memorable gastronomic evenings.

The Chefs:

Camille Hervé – Trained at the Institut Paul Bocuse in Lyon, Camille Hervé has worked in several fine dining restaurants before becoming head chef at the Radisson Blu, and later for four years at the Hôtel de Bourgtheroulde. Her strong attachment to Normandy shines through in each dish as she blends tradition and modernity with “simple yet flavorful cuisine,” where her creativity is constantly renewed. Her culinary philosophy is rooted in seasonality and the promotion of local producers, enriched with Asian and Italian influences inspired by her experiences in Australia.

Ken Watanabe – A graduate of the Hattori School in Tokyo, Chef Ken Watanabe worked for several years in traditional restaurants in Tokyo before moving to Tsuruoka to open his own restaurant. He focuses mainly on traditional Japanese cuisine while reinventing the classics with locally sourced ingredients.

The Gastronomic Dinner:
A culinary alliance between Normandy and Northern Japan.

Five-course dinner: Amuse-bouche / Starter / Main course / Dessert / Mignardises

Price: €55 per person (excluding drinks)

Advance booking required directly