Olivier Barbarin, Chef of the Le Séran restaurant at Château d'Audrieu, was selected alongside 11 other chefs from the region for this “Fine Culinary Arts” operation.

At the head of the gastronomy of this 4 * establishment since 2009, member of the prestigious Relais & Châteaux brand, Olivier Barbarin has cut his teeth alongside several renowned Chefs: Antoine Sachapt, Pierre Orsi *, Dominique Toulousy **, Roland Mazère **, Jean-Claude Leclerc *. His creativity and natural curiosity allow him to sublimate local products and Normandy on the plates of his guests by highlighting flavors, textures and colors.

In order to promote the works of the museum and the gastronomy, the Chef will create an original recipe inspired by one of the paintings. The concept, initiated by Irqua-Normandie and Flyin 'chef, is to sublimate the cultural heritage of Calvados, both gastronomic and artistic.

Olivier Barbarin, Chef of Le Séran restaurant at Château d'Audrieu - Photo: DR

All gourmets are invited to taste the dish staged by the Chef and those of his colleagues, in order to share a gourmet and convivial moment.

To discover the table and the recipe of Chef Olivier Barbarin, visitors are invited to present themselves at 11 am at the museum reception *.

By reservation: 02 31 30 40 85 Monday to Friday from 9 a.m. to 12 p.m. Entrance is free (+ € 3,50 for access to the collections).

* Within the limit of available seats