Arnaud Viel's good addresses

Crowned with three toques, but above all the Gault & Millau d'Or 2023 Normandie Trophy, Arnaud Viel is one of the region's emblematic chefs. Based at theHostellerie de la Renaissance in Argentan for the past twenty-five years, and accompanied by his wife Cécilia, who runs the restaurant with a master's hand, the Normandy-born chef has single-handedly refined and refined the wines of the region.Over the years, the Normandy-born chef has single-handedly refined a singular cuisine that gives pride of place to his terroir, as well as to hunting and fishing, of which he is a great enthusiast. To supply his restaurant's kitchens, he also calls on a number of local producers whom he is particularly fond of. Here, Arnaud Viel reveals five favorites from the Orne and Calvados regions.

Damien Pluet's lentils, Moutiers-en-Auge

Damien Pluet has taken up a rare challenge for the Calvados department: to start producing green lentils. After working in the agricultural trade for five years in Russia, the 30-year-old started growing this increasingly popular legume. A godsend for chef Arnaud Viel, who favors local produce wherever possible. Since 2021, Damien Pluet has also been growing quinoa and spelt.
▶ Where? Damien Pluet, 14620 Les Moutiers-en-Auge

Cider from Corinne and Hugues Desfrièches, Sainte-Marguerite-de-Carrouges

Back in the Orne region with a Norman specialty: cider. For a quality drink, Arnaud Viel recommends the range offered by the cider farm Corinne et Hugues Desfrièches, which includes pear and apple juice, as well as a variety of ciders, perries, pommeau, balsamic ciders and Calvados. Youcan come and discover the products on site, or find them on their website.

• Where to buy? Corinne et Hugues Desfrièches, Ferme Cidricole Bio, Lieu dit L'Aunay, 61320 Sainte-Marguerite-de-Carrouges , France
• www.calvados-huguesdesfrieches.org

The poulardes of Culoiseau, in Moutiers-au-Perche

You don't have to travel to the commune of Bresse to find good poulardes. To work as locally as possible, Arnaud Viel turns to Les Poulardes de Culoiseau, in the Perche region. "Their poultry is exceptional, with marbled, flavorful flesh", assures the chef, who points out that the poulardes are fed a mixture of wheat, corn and rapeseed oil.

• Where can you find them? Les poulardes de Culoiseau, La Bertinière, 61110 Moutiers-au-Perche
• www.poularde-de-culoiseau.fr

Morels from Patrice and Sandrine Allais, Ri

A few months ago, this couple started producing morels. Patrice and Sandrine Allais have created "tunnels" over 100 meters long to recreate the conditions of an undergrowth and allow these spring mushrooms to proliferate. Arnaud Viel, for example, enjoys working it into a tatin, with asparagus and a wild garlic emulsion, for a dish that's 100% spring.
▶ Where? Gaec de l'oseraie, 5 impasse du Moulin-Foulin, 61210 Ri

The Mercier family's Carrouges, in Saint-Sauveur-de-Carrouges

It's hard to make a name for yourself in the land of Camembert. Yet another cheese, this one pressed and cooked, has managed to make a name for itself: Carrouges. Made from the milk obtained from the farm's hundred or so cows, this cheese can be enjoyed as an aperitif or at the end of a meal, or incorporated into a recipe in place of Gruyère, for example.

• Where to buy? Gaec Mercier, Les Noës, 61320 Saint-Sauveur-de-Carrouges
• GAEC Mercier's Carrouges cheese Facebook page