The old honfleur
Meticulous cuisine and a cosy atmosphere
Set in a traditional ambiance with wood paneling and fireplaces, the restaurant's table reveals delicious Norman cuisine, crafted with fresh and seasonal products.
Le Vieux Honfleur
A warm welcome awaits for a refined tasting experience of dishes inspired by the local terroir, highlighting our local producers.
The Chef
cuisine
The kitchen at Le Vieux Honfleur is run by Chef Yann-Mikaël Coquet, supervised by Chef Matthieu Pouleur, head of the kitchens at the Saint-Siméon Collection- Relais & Châteaux. Like a painter composing a painting, he expresses his creativity and identity in his dishes. His cuisine is both classic and modern, and his dishes are pure and simple.
Matthieu Pouleur
Matthieu Pouleur's fascination with gastronomy began in childhood. His parents instilled in him an early appreciation for fine food and the importance of using fresh, local products. From his initial experiences, he advanced within the exclusive and prestigious realm of Michelin-starred restaurants, from Maison Lameloise to Relais Bernard Loiseau, eventually becoming Sous-Chef at L'Écrin, the restaurant of the Crillon in Paris.
In July 2019, seeking a return to a more natural environment and authentic cuisine, he paid special attention to the quality of his ingredients and chose to move to Normandy, a region known for its rich gastronomy. Today, as the head chef of the kitchens of the Collection Saint-Siméon , Matthieu Pouleur crafts menus that reflect his experiences and expertise. At Le Vieux Honfleur, he works alongside a dedicated team, including Yann-Mickaël Coquet, to create exceptional culinary experiences.
