The story
Les Vins d'Ouche presents a bistro menu from a restored guesthouse in Aube-sur-Risle. The establishment earned a spot in the Le Fooding guide for its blend of terroir-driven cooking and warm hospitality.
Vincent Gordien left spots like Les Petites Bulles to restore a family property in Normandy, bringing knives and corkscrews to the project. Chef Jean-Marc Sinceux, formerly of Le Desnoyez, leads the kitchen to craft dishes around local sourcing.
Dishes balance rustic comfort with precise preparation, featuring a leek vinaigrette paired with diced beets and a soft-boiled egg. Hearty plates are prepared with beef sourced locally, served alongside a crisp marinated cabbage slaw. Sweet courses offer rich textures, combining poached pear with chocolate fondant and a quenelle of tonka bean ice cream. Groups ordering for the table frequently choose a charcuterie board showcasing pork from La Perche crafted by Les Petites Fermes.
Terrazzo floors and a solid wooden bar anchor the room, while shelves display an extensive wine collection. This lively cave à manger stays open from morning until late, attracting locals for coffee or a substantial lunch menu. The setting welcomes families, supporting its function as a gathering point for the village.
Recognition
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