The story
Huître Brûlée is a bistro at 8 rue Brûlée in Honfleur, France, where modern cuisine is built on local produce and a short card. Michelin listed the restaurant as Recommended in 2026, and it was also named in Le Fooding's 2026 selection.
The menu is deliberately brief and changes about every three weeks, following what the season offers. The kitchen works with local products, fresh ingredients and homemade preparations. Paul Lacheray, Chloé Woetschandt and Hugo Marie cook the dishes, with a locavore approach that Le Fooding singled out.
Le Fooding describes a haddock with lentils and an egg dusted with kaffir lime zest, and a celery, butternut squash and sunflower seed mixture finished with Gorgonzola cream. A mussel and basil soup is poured over a pollack fillet, and the meal ends with poached pear sharpened with pepper. The plates stay close to Normandy's produce, and the flavours are light enough to let each ingredient come through.
Inside, the original stone walls give the room its character. Large windows bring in the Normandy light, so the tables feel connected to the town outside. The room suits a relaxed meal, with a welcoming tone and a dining space that sits comfortably at the heart of Honfleur.
Recognition
Ambience
Details
History
If the future is in locavore cooking, locavore cuisine is already part of the current landscape at this spot in the beating heart of Honfleur. Inside, the spirit of the place comes from the old stone walls, while the Normandy sky invites itself to the table through the big windows. In the kitchen, Paul Lacheray, Chloé Woetschandt and Hugo Marie recreate the local territory on their beautiful plates: haddock, lentils and an egg dusted finely with kaffir lime zest; a crunchy celery, butternut squash and sunflower seed mixture rounded out by a Gorgonzola cream; a mussel and basil soup that washed over a pollack fillet like a wave; and finally, poached pear aroused with pepper. // E.R.
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