The story
Within the stone walls of Château d'Audrieu, a 5-star Relais & Châteaux property in the Normandy countryside, Le Séran offers an evening of dining that feels both intimate and grand. The restaurant occupies three adjoining salons, each with its own character, where the original woodwork and chandeliers create a setting that is refined yet welcoming.
Chef Samuel Gaspar leads the kitchen with a philosophy rooted in the land. He sources ingredients almost exclusively within a 60-kilometre radius: AOC Norman cheeses, farmhouse butter, Calvados, and cider ice. The château’s own kitchen garden supplies aromatic herbs and edible flowers, while honey from the estate’s beehives and house-made vinegars add depth to his plates. This is modern cuisine that lets the terroir speak.
Gaspar’s career includes time at La Scène in Paris under Chef Stéphanie Lequellec, and as second de cuisine at the two-Michelin-starred Taillevent. At Le Séran, he expresses his commitment to honest, vibrant cooking. “Creativity flourishes when you honour the riches of the terroir,” he says. “Each season, each product is a new gastronomy to explore.”
The wine list is carefully curated, with a strong focus on French bottles that complement the region’s flavours – a detail that has earned the restaurant a place among Michelin’s recommended tables. Dinner here is a single service, from Tuesday to Saturday evenings, making it a destination for those seeking a focused, unhurried experience.
Whether for a tête-à-tête, a family gathering, or a private event, Le Séran delivers a taste of Normandy that feels both timeless and contemporary.
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