Gourmet products local specialties and wines Le Mesnil-Esnard

A baker, pastry maker and chocolate maker, Denis Gordien likes to satisfy his clientele. Gourmets do not resist special breads of tradition and almost 30 different pastries, ranging from doughnuts to raspberries, apples and homemade cookies. The hotel also offers a range of pastries, as well as Barnier candies and genuine Montélimar nougats. The staff was very helpful and attentive. To vary pleasures, greet and surprise customers, this is the credo of this craftsman who was the first to disseminate information about its products on a plasma screen in the shop. Denis Gordien also develops Internet orders.

Hailing from Paris, Yohan Fresnay and his wife took over Michel Lecoq, established in Mesnil-Esnard for some years. A challenge for this couple of olds who has responded to the demand of a clientele that is accustomed to a very high quality. Meat of French origin, the lamb and veal of Poitou-Charente, poultry Label Rouge, farmer, pig The grain, beef of tradition screwworm and the Limousin, as many assets as Yohan Fresnay carries, whose imagination has no limits. His strong point? Raw bouchères specialities such as the old roast roast with beef fat, the Italian roast, the completely boneless chapon stuffed with Normandy and the caterer that it created upon arrival and then developed. Yohan Fresnay and his team offer you four menus in a cold buffet as well as thematic dishes, such as couscous and paella, of course homemade as the rest. With a welcome and advice always at the meeting!

At Muriel and Antoine Viger, quality, freshness and service are not empty words but a true philosophy. Indeed, this couple and their employees make a point of working to listen to customers with craftsmanship products. And it pays off because they have been rewarded many times and the meats do not disappoint. The sign also caters for and prepares cooked dishes, buffets, plateaux and cocktail parties for your receptions. One of them is absolutely delicious: The pig's milk pig, the sausages in Espelette's chili, Troyes's jacket at the Ficelle...