The story
Blossom Bistrot sits on the quay in Vernon, with a terrace that looks out over the Seine and the limestone cliffs of Giverny. The setting alone would be reason to visit, but the kitchen gives you a better one.
Head chef Gabin leads the cooking. Trained under several master chefs, he builds menus that are simple and accessible on the surface, then lifts them with technique and a global perspective. The result is modern cuisine rooted in French bistro classics, but never predictable.
The kitchen sources almost entirely from Normandy. Produce comes from within 100 kilometres of the restaurant. Fish is line-caught on the Normandy coast. Meat is whole-carcass butchered. The commitment to sustainable, local sourcing is central to how the team works – and it shows in the flavours.
Gabin uses cooking techniques from around the world to create surprising combinations, all while staying true to the region. As the restaurant puts it: “Who knew you could make a Japanese bao bun using only ingredients from Normandy?” That spirit of playful, thoughtful cooking runs through the menu.
Everything is homemade, from the bouillon to the charcuterie. The menu changes regularly, and a daily specials board offers something new each visit.
Your host Ludwine greets you at the door. Inside, the room has been newly renovated with polished concrete floors, whitewashed walls, and vintage French bistro furniture. It is warm and unfussy. For larger groups, a private room seats up to twelve around an antique table originally from a convent in Paris, with a large arch that still frames the river view.
On Sundays, the restaurant serves all day, making it a natural stop for cyclists and walkers exploring the Vexin Regional Natural Park, Giverny, or La Roche-Guyon.
Blossom Bistrot’s recognition by the Michelin guide reflects the quality of what Gabin and his team are doing: a restaurant that honours its place in Normandy while looking outward for inspiration.
Recognition
Ambience
Details
History
Ahoy, sailors! Docked along his native River Seine, Gabin Rodes (who we’d already come across in the Guérande region at La Mare aux Oiseaux, and in Saint-Jean-de-Luz at Rita) is taking it easy in this Nordic-inspired haven with lovely views. Come admire the blossoming riverside vegetation and the barges passing by, while perusing his menu filled with good Normand products sourced from no more than 100 kilometers away. Our lunch menu, which was simple and fresh, included all of the following: a generous Piedmont salad or silky gazpacho embellished with chili and shiso; followed by haddock plated over a warm potato and haricot vert salad dressed with horseradish yogurt that really packed a punch; and to round out the meal, a comforting crème caramel, or a fontainebleau dessert with roasted plums and crumble topping. At night, the à la carte menu features options like trout with sorrel sauce served with new potatoes, and veal sweetbreads in peppercorn sauce, among other options. // Henri Depecker
Ahoy, sailors! Docked along his native River Seine, Gabin Rodes (who we’d already come across in the Guérande region at La Mare aux Oiseaux, and in Saint-Jean-de-Luz at Rita) is taking it easy in this Nordic-inspired haven with lovely views. Come admire the blossoming riverside vegetation and the barges passing by, while perusing his menu filled with good Normand products sourced from no more than 100 kilometers away. Our lunch menu, which was simple and fresh, included all of the following: a generous Piedmont salad or silky gazpacho embellished with chili and shiso; followed by haddock plated over a warm potato and haricot vert salad dressed with horseradish yogurt that really packed a punch; and to round out the meal, a comforting crème caramel, or a fontainebleau dessert with roasted plums and crumble topping. At night, the à la carte menu features options like trout with sorrel sauce served with new potatoes, and veal sweetbreads in peppercorn sauce, among other options. // Henri Depecker
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