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THE PRESBYTERE NOTHING IS LOST, EVERYTHING IS COOKED

Passionate about cooking since his childhood, thanks to the festive and family atmosphere of English pubs, the chef Edward Delling first trained at St John’s in London before opening two Parisian addresses, Le Grand Bain and Le Petit Grain, which were an immediate success.

Guided by his instinct and nature, he then decided to move to Normandy, after visiting a former presbytery, located in Heugueville sur- Sienne, between the sea and the Normandy bocage. The chef revives the atmosphere of the pubs of his childhood, offering bistronomic recipes made from local products. The menu changes regularly: shellfish, crustaceans, salt-meadow lamb, grass-fed beef, permaculture market gardening; all the products arrive raw at the restaurant. The place is designed according to the British tradition, built like a traditional house. It is divided into several rooms and gives the impression of a 19th century mansion with its entrance decorated with a magnificent wooden staircase and a stone fireplace.

Soon the chef will open the Farm 2 Table project: From farm to table. An entire ecosystem will be built around the Presbytere : guest rooms, bread and cake making, a brasserie, a farm, and a small market. A real microcosm of gastronomy and conviviality for a passionate and committed chef.

The Presbytère 16 rue de la Sienne 50200 Heugueville-sur-Sienne

http://www.thepresbytere.com

Flora di Carlo

GALERIE JOSEPH PARIS

116 rue de Turenne, 75003 Paris

Phone : +33 (0)1 42 71 20 22

Fax : +33 (0)1 42 71 00 11

info@galeriejoseph.com

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