Jean-Luc Tartarin

• Fusion of Normandy Terroir and Le Havre Modernism: Jean-Luc Tartarin uniquely combines the soul of the Normandy countryside with the modernism of Le Havre in his seafood dishes, such as line-caught pollock seared in Colombo oil and langoustine kissed by rosemary embers, creating a distinctive culinary identity rooted in local tradition yet forward-looking.

• Strong Commitment to Environmental Sustainability: The chef emphasizes working with small producers, craftsmen, and winemakers who respect the environment and land, and actively promotes education on food waste reduction, recycling, and sustainable delivery management to preserve the planet for future generations.

• Cocooned Interior with Soothing Beige Tones in a UNESCO World Heritage Site: The restaurant’s setting is notable for its cozy, neutral beige-toned decor that intensifies the refinement of the dishes, located in the heart of Le Havre’s historic district, a UNESCO World Heritage site, offering a unique dining atmosphere that complements the gastronomic experience.

The most honored or signature ingredients at the Michelin-starred restaurant Jean-Luc Tartarin in Le Havre are:

• Line-caught pollock: Seared in Colombo oil, this local seafood ingredient reflects the modernism of Le Havre combined with Normandy's soul, showcasing fresh, regional fish with a subtle spice influence from the Colombo oil.

• Langoustine: Prepared with rosemary embers, this ingredient highlights the chef's skill in elevating seafood with aromatic, smoky notes, emphasizing the coastal heritage of Normandy.

• Calf’s sweetbread: Breaded and served with morels and green asparagus, this ingredient represents the rich, traditional flavors of the Normandy countryside, bringing a refined texture and earthiness to the dish.

• Red mullet: Often confit with olive oil, this fish is another example of the chef’s use of high-quality seafood, prepared with Mediterranean influences to balance local flavors.

• Turbot: Wrapped in bacon and accompanied by steamed peas with pistachio and white asparagus, turbot is a prized fish that combines luxury and local produce in a sophisticated presentation.

These ingredients are significant as they embody the restaurant’s philosophy of blending Normandy’s terroir with innovative techniques and flavors, creating a refined yet authentic culinary experience.

Tasting Menus

• Le Dégustation: €149
• Le Grand Menu JLT: €245

Signature Dishes

• Langoustine: €95
• Maquereau fumé: €85
• Filet et carré d’agneau: €95
• Magret de canard: €65
• Asperges vertes: €45
• Croustillant de Streusel: €25