Our producers and suppliers

Our producers and suppliers grow strawberries, rare vegetables, edible flowers, fish for us, have their own beehives and make their own fresh cream and butter… They all share the same passion: for their job and for the best products. Our Chefs Gabin Bouguet, Aurélien Helfrich and Sébastien Dufour have selected for you the « crème de la crème” producers and suppliers. They simply bring out the BEST flavours out the Normandy countryside and coasts. Each produce makes their seasonly recipes more exquisite.

Roche Sieurin

Roche Sieurin

Cidre – Jus de Pomme
Ferme Hérault 76930 Octeville-sur-Mer 
Tel. : 02 35 54 52 60

La Criée de Fécamp Restaurant Etretat - Domaine Saint Clair 

La Criée de Fécamp

Poisson
Quai Sadi Carnot 76400 Fécamp

la Ferme des Sapins Etretat 

La Ferme des Sapins

Foie gras
76111 Yport
Tel. 02 35 28 94 87

ferme aux escagrots Etretat 

La Ferme aux Escargots

Sandrine Thierry
300, allée des colimaçons – Hameau de la Hétrée – 76400 Maniquerville
Tel. 02 35 20 75 61

30&40

La Chèvrerie du Valaine

Fromage de chèvre
Route du Havre 76790 Etretat
Tel. 06 98 66 09 08

www.30et40.fr

The vegetable garden

Over the years, with a great deal of patience and our gardener’s special touch, our kitchen garden has flourished. Between March and October, we invite you to lose yourself in this maze of fruit and vegetables with a thousand-and-one scents. Give free rein to your curiosity and discover our aromatic herbs, seasonal fruit and vegetables, while enjoying the fresh country air in peace and quiet.

Our chef works with fruit, vegetables and herbs from our vegetable garden of 350 m2: a real privilege and a guarantee of sublime, authentic taste in your plates.

We try our best to grow our own products, to bring that special little touch to your plate. Our bartender does so too, try his famous Mint Mojito for example!

We recently added 5 five beehives to our garden.

Le Collège Culinaire de France

Restaurant de qualité - Collège Culinaire de France

This independent professional association of restaurants and producers represents, champions and conveys the Cuisine heritage through diversity, tradition and a large innovation scope. As a reminder, French gastronomy is on UNESCO’s list of intangible cultural heritage.  Le Donjon is an active member of this association and defends its vision and core values:

  • Promote the quality of our food created by the mixing of passions and qualities of women and men in the culinary arts.
  • Share the same vision, passion and concern for the future and the transmission of the art of cooking
  • Stay independent and refuse financial sponsorship
  • Everything comes from the produce itself and of its respect. The art of cooking is a revelation of Nature.

More about Le Collège Culinaire de France