Eating in a Michelin-starred restaurant

Rives En Seine April 2018 Caudebec En Caux Restaurant Ga Manoir Retival Accord Vin David Goerne Drone Press

One star in the Michelin guide, but thousands of stars in the eyes as you leave David Goerne’s restaurant. The chef at Le Manoir de Rétival likes to make his guests happy, and not just on their plates. Come in and enjoy a farandole of pleasures.

©Manoir De Retival Chef Goerne Caudebec En Caux Tourism Caux Seine 208|CSNT

Let us surprise you

Rives En Seine April 2018 Caudebec En Caux Restaurant Ga Manoir Retival David Goerne Sejour Duo Drone Press

Rives En Seine April 2018 Caudebec En Caux Restaurant Ga Manoir Retival Couple In Front Of Pont De Brotonne Drone Press

Rives En Seine April 2018 Caudebec En Caux Restaurant Ga Manoir Retival Drone Press

The Seine is at your feet. In the hills above Caudebec-en-Caux, on the corniche of Rétival, you can’t miss this Michelin-starred restaurant.
Le Manoir de Rétival, as it’s called, has been a landmark of Norman gastronomy since chef David Goerne took up residence there in 2009.

Of German origin, David Goerne loves French cuisine and products, but above all he loves cooking what the Normandy terroir gives him, and even more what the local producers of the Seine Valley offer him. It’s not for nothing that, in addition to his Michelin star in 2016, he was also awarded a green star in 2020, in recognition of his commitment to the environment and short supply chains.

Delicacy and refinement

His cuisine is delicate. Both traditional and modern, it surprises with a blend of experimentation and comforting approaches to mastered know-how. Here, all is pleasure and delight. But also generosity and human warmth. Comfortably seated in the large dining room, you’ll be ready to discover and enjoy a range of dishes full of contrast and refinement.

Rives En Seine April 2018 Caudebec En Caux Restaurant Ga Manoir Retival David Goerne Drone Press

Manoir De Retival Chef Goerne Caudebec En Caux Tourisme Caux Seine 220

Just like home
or almost

But if you’re lucky enough to be seated in the chef’s kitchen, then you’ll add the pleasure of tasting to that of the sounds and scents.
The crackling in the frying pan, the gush of flames in the copper of the saucepan, the aroma of a juice waiting for its moment to sublimate a plate. David Goerne is in the kitchen, but he’ll also be there to serve you and describe to you, by menu of course, what you can expect from the plate delicately placed in front of you and paired with the most appropriate wine.

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Eating in a Michelin-starred restaurant

Delicacy and refinement

Just like homeor almost

Just like home
or almost