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"In
the heard of Honfleur's maelstrom,
where the competition is fierce, Vincent
Guyon stands up for his Fleur de Sel
with a well-aimed € 25 menu which
answers the general demand : a marine
touch, a contemporary cuisine, diversified
products, an oyster marinade, blinis
of sardines, a risotto with oven-cooked
salmon, a rabbit leg with herbs. With
a hint of imagination, selected flavours
and a good savoir-faire, you have
a pleasant table right in the city
centre."
Gault et Millau 2007
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"A
congenial table where you come to
eat truly contemporary meals in two
small dining-rooms with a refined
neo-rustic décor : floor-tiles,
beams and light walls are brightened
up by photographs with a culinary
theme."
Guide Michelin 2007
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"On
the way to Honfleur, Vincent Guyon
went through Bonnefoy's and Ferme
Saint Siméon.(...) Approaching
a young Chef before celebrity makes
him unapproachable should be a national
sport, a challenge, a treasure hunt.
Since 1999, he got rid of the reluctance
of the local inhabitants who, as real
Normans, go forth but take their time
to see first. It is a foregone conclusion,
you can tell everyone, with the instant
marinade of oysters in their shells,
Cider jelly with apple tree honey
and spices, (...) the finest "Fleur
de Sel". Something that will
make the floors of this former fishermen
bistrot vibrate, white walls, half-timbering,
golden woodworks, honey-coloured armchairs,
clever lightnings. A very defined
and very personal style. Half familiar,
half couture. Two other well-deserved
points which continue with a touching
regularity towards their success story."
Champérard 2007
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"In
this narrow street in the city centre,
which is already filled with many
restaurants, a discreet façade
with lavender-blue woodworks allows
us to catch a glimpse of a warm interior
: a bright dining-room, elaborate
photographs of dishes displayed on
the walls which will make your mouth
water. The table is dressed in a stylish
modern way. The Chef reinterprets
the regional heavy cuisine and adds
a lighter touch to the recipes. The
regional products, that you find in
all Norman markets, are ingeniously
used and the Chef reinvents the traditional
way of cooking fish and seashells,
with new marinades, as well as the
way of cooking meat, especially the
veal breats confit with "grenaille"
potatoes and hints of Andouille de
Vire. Calvados liquor, honey, cider
and apples are combined with China
tea, truffles, lobster or crab in
harmoniously new and often perfect
associations. A warm welcome awaits
you."
Guide du routard - Petits restos
des Grands chefs
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"
It is with respect that we enter the
stylish dining-room, decorated with
still-life paintings.
The layout of the tables is tasteful,
the menus show long dish names printed
in fine writing.
The gastronomy is refined, with a
many meat dishes as fish : foie gras
with figs, beef fillet with potato
shavings, iced white chocolate parfait
for dessert."
GEOREGION
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"Vincent
Guyon's "La fleur de Sel"
is also an opportunity worth seizing.
This former chef de partie at the
Ferme Saint-Siméon who worked
with Bonnefoy chose well understood
modesty. Set in a former fishermen's
pub, we enjoy the haddock remoulade,
the sea bass with whole wheat tartlets,
fresh apple soufflé, that speak
the language of truth"
Le Point n°1460, Sptembre 2000
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