Contre-Champ

76200 DIEPPE

12/20
Gourmet Restaurant

Chef Jérémy Galvan

Cooking French | Local | specialty

Services Cooking classes | For people with disabilities | Pets allowed

Price Indicative price per person (excl. drinks)

65€ à 125€

Gault&Millau's review

12/20

Gourmet Restaurant Jeremy Galvan's restaurant has undergone a facelift, becoming (temporarily?) a bistro where traditional dishes are given a touch of plant-based originality. Like a return to basics, the dishes on offer are simple and good, regressive as you'd expect: a liver cake topped with foie gras and garnished with a delicious spinach coulis to get the meal off to a good start. Next, the gourmandise arrives with the confit of pork belly and creamy polenta. The inside is a little fatty, but perfectly melting, and the skin very crispy... the contrast is striking. We finish with an unsurprising version of profiterole, with its apricot-glazed heart and vegetal touch. The very short wine list does, however, conceal a few interesting bottles, and everything is offered by the glass. Service is still in its infancy.

Plan

Address 29 Rue Du Boeuf
76200 Dieppe

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Jérémy Galvan Chef

Menu A la carte

Starter L’omble chevalier Prune et piment, brioche graines de lin €16 Le chou romanesco comme une marinière, parfum imaginaire de coquillages €12

Main course L'agneau Souvenirs de méchoui, semoule de blé, semoule de chou-fleur et de carotte, neige d’agrumes et gingembre, coriandre et menthe €34 Truite torréfiée, crème d’œufs de truite fumée, tagète, et échalotes au vinaigre de citron, échalotes frites, sucrine fumée €29

Dessert Le piment Riz au lait, chouchou d’amandes, caramel de kalamansi, glace piment €12 Le chocolat Mousse au chocolat et glace aux champignons €10