G.a. au Manoir de Rétival
Rives-en-Seine, France
⭐1 Star
The Experience
From Michelin Guide
This manor house overlooking the Seine is the HQ of David Goerne, a German-born chef in love with French cuisine. He unfussily invites guests to take a seat at the ‘table d’hôte’ in his vintage kitchen, whose walls gleam with copper utensils. In fine weather, meals are served on the panoramic terrace gazing down on the River Seine and Brotonne bridge. David enjoys improvising in front of diners, subtly and creatively incorporating herbs, peppers and other seasonings to highlight the essence of each ingredient. Enhanced by a genuine bouquet of herbs and flowers and a lemon emulsion, his incredible medley of fresh garden veggies on an egg yolk marinated in soy sauce sings an ode to the miracle of nature. Although a fervent champion of vegetables, David is also at home with lobster, foie gras or squab, depending on his whim and the seasons.
Unique Things
From Visitor Experiences
- Unique Dining Experience: Guests can dine at the kitchen table, observing the chefs' work firsthand, which creates a close interaction between the chefs and diners.
- Innovative Use of Ingredients: Chef David Goerne incorporates unexpected ingredients like pepper blossoms into his dishes, creating unique flavor experiences.
- Sustainable Practices: The restaurant has banned plastic from its kitchen, composts waste, and uses locally sourced produce to support environmental conservation.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant G.a. au Manoir de Rétival in Rives-en-Seine are:
Seasonal vegetables from the restaurant’s own organic garden: Chef David Goerne grows his own vegetables on a 2,000 m² plot, which are central to his cuisine. The signature dish often features a vegetable plate that changes with the seasons, highlighting the natural flavors and freshness of the produce.
Local herbs and peppers: These are creatively incorporated to enhance and highlight the essence of each dish, adding aromatic complexity and regional character.
Fish from small local boats: The chef insists on sourcing fish sustainably from small local fishermen, ensuring freshness and supporting local producers.
Free-range eggs and whole poultry: These ingredients reflect the chef’s commitment to animal welfare and quality, used in various preparations to maintain authenticity and richness.
The significance lies in the chef’s philosophy of locavorism, sustainability, and simplicity, where the quality and origin of ingredients dictate the composition of dishes. The vegetable plate, for example, may seem simple but is a complex expression of nature’s seasonality and the chef’s respect for the terroir.