Enthusiastic about cooking since his childhood, because of the festive and family environment of English pubs, the chef Edward Delling first educated at St John’s in London earlier than opening two Parisian addresses, Le Grand Bain and Le Petit Grain, which have been an instantaneous success.
Guided by his intuition and nature, he then determined to move to Normandy, after visiting a former presbytery, situated in Heugueville sur- Sienne, between the ocean and the Normandy bocage. The chef revives the environment of the pubs of his childhood, offering bistronomic recipes created from native merchandise. The menu modifications recurrently: shellfish, crustaceans, salt-meadow lamb, grass-fed beef, permaculture market gardening; all of the products arrive raw at the restaurant. The place is designed in response to the British custom, built like a standard house. It is divided into a number of rooms and gives the impression of a 19th century mansion with its entrance adorned with a powerful picket staircase and a stone hearth.
Quickly the chef will open the Farm 2 Desk challenge: From farm to desk. A whole ecosystem shall be constructed across the Presbytere : guest rooms, bread and cake making, a brasserie, a farm, and a small market. A real microcosm of gastronomy and conviviality for a passionate and committed chef.
The Presbytère 16 rue de la Sienne 50200 Heugueville-sur-Sienne
Flora di Carlo
L’article THE PRESBYTERE NOTHING IS LOST, EVERYTHING IS COOKED est apparu en premier sur Galerie Joseph.
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