Auberge de La Mère Duval

The story

Auberge de La Mère Duval – Modern Cuisine in Bacqueville-en-Caux, France

A New Chapter in the Norman Countryside

Mélanie and Alexandre took over the Auberge de la Mère Duval twelve years ago, building a loyal following for their refined yet approachable cooking. In January 2021, they took a bold step: acquiring an old linen mill four kilometres away, in Auzouville-sur-Saâne. After months of renovation, they opened the doors of their new restaurant in September 2021 – a modern, airy space that still feels deeply rooted in the Norman landscape.

Chef Alexandre’s Epicurean Cuisine

Chef Alexandre works closely with local producers to craft what he calls “epicurean cuisine” – dishes that are precise, seasonal, and generous. The à la carte changes with the market, but you might find foie gras in terrine with courgette confiture, langoustine smoked over juniper, or sole meunière with herb butter. Meat lovers will appreciate the côte de boeuf from the Cany Barville slaughterhouse, aged in-house, or the roasted pigeon with morels. The cheese trolley offers a small “Tour de France” of affineurs’ selections.

For those who prefer a set path, there are three menus: the lunch-friendly Formule Déjeuner at €34, the more extensive Reine des Reinettes at €40, and the gourmand Bon à Croquer at €50. Each showcases the kitchen’s ability to balance technique with honest flavour – a quality that earned the restaurant a Michelin Bib Gourmand, recognising good quality cooking at a fair price.

A Sommelier’s Touch

Mélanie, the sommelier, curates a wine list that complements the modern cuisine with care. Her “Flacons de Mélanie” selection is available for pairing, and the restaurant also offers an interesting wine list for those who prefer to explore by the glass. The dining room is welcoming, with outdoor seating for warmer days, and the team can accommodate private parties and events.

Open from Thursday through Monday lunch, the Auberge de la Mère Duval is a place where the spirit of Normandy meets contemporary gastronomy – without pretence, and with a clear focus on what matters: the produce, the people, and the pleasure of the table.