The story
Just outside Louviers, La Ferme de la Haute Crémonville occupies a restored half-timbered manor surrounded by stables, a dovecote, and farm animals. Inside, oak beams, a parquet floor, and a working fireplace set the tone for a relaxed, convivial meal. When the weather cooperates, the terrace offers a bucolic spot to dine.
Chef Henry Portier brings decades of experience to this country auberge. After training at the École Supérieure Française de Cuisine Jean Ferrandi and working in Michelin-starred kitchens including Taillevent and Le Beauvilliers, he spent twelve years as chef at the one-star Les Saisons in Vironvay. At La Ferme, he describes his cooking as “simple, traditional, and refined” – a style that earned the restaurant a Bib Gourmand award from the Michelin Guide for good quality, good value cooking.
There is a single 38€ menu (entrée, plat, dessert) that changes with the seasons. Recent dishes include gravlax salmon with warm potato salad, cep ravioli in girolle cream, and Burgundy snails. Main courses range from cod fillet with Reggiano risotto to a butcher’s cut grilled over wood fire and a yellow chicken supreme with rattle potatoes. Desserts bring caramelised fruit tarts, vanilla mille-feuille, and a Brussels waffle with flowing chocolate.
The wine list features bottles from houses like Roederer, Louis Jadot, and Henri Bourgeois, displayed on library shelves alongside books.
The dining room feels like a welcoming country home, with books and wine bottles on shelves. The cuisine is straightforward yet elegant, rooted in French tradition. Muriel and Henry Portier run the restaurant with a focus on genuine hospitality and seasonal ingredients – a formula that has earned them a loyal following and the Bib Gourmand recognition.
Recognition
Ambience
Details
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