The story
Blossom Bistrot is a modern bistro at 35 quai Anatole-Caméré in Vernon, on the banks of the Seine. Michelin lists it as Recommended (2026), and Le Fooding named it Best free-flowing bistro (2025).
Head chef Gabin builds the menu around ingredients from within 100 kilometres of the restaurant. The kitchen makes its own bouillon and charcuterie, and meat is cut through whole-carcass butchery. Fish is line-caught on the Normandy coast.
Gabin trained under several master chefs. He keeps recipes simple and accessible, then sharpens them with technique. The kitchen also brings in international touches, such as a Japanese bao bun made entirely from Normandy ingredients.
Le Fooding's reviewer found the lunch menu simple and fresh. Diners could choose a Piedmont salad or a silky gazpacho with chili and shiso, followed by haddock over warm potatoes and haricot verts with horseradish yogurt.
In the evening, the à la carte menu moves toward richer plates. Trout comes with sorrel sauce and new potatoes, and veal sweetbreads arrive in peppercorn sauce. Desserts include crème caramel and a fontainebleau with roasted plums and crumble.
The terrace looks across the Seine toward the limestone cliffs of Giverny. Inside, the newly renovated dining room has polished concrete floors, whitewashed walls, and vintage French bistro chairs.
A separate private room seats up to 12 guests. It opens to the main restaurant through a large arch, and it centres on an antique table that once stood in a convent on the Rue du Bac in Paris.
Recognition
Ambience
Details
History
Ahoy, sailors! Docked along his native River Seine, Gabin Rodes (who we’d already come across in the Guérande region at La Mare aux Oiseaux, and in Saint-Jean-de-Luz at Rita) is taking it easy in this Nordic-inspired haven with lovely views. Come admire the blossoming riverside vegetation and the barges passing by, while perusing his menu filled with good Normand products sourced from no more than 100 kilometers away. Our lunch menu, which was simple and fresh, included all of the following: a generous Piedmont salad or silky gazpacho embellished with chili and shiso; followed by haddock plated over a warm potato and haricot vert salad dressed with horseradish yogurt that really packed a punch; and to round out the meal, a comforting crème caramel, or a fontainebleau dessert with roasted plums and crumble topping. At night, the à la carte menu features options like trout with sorrel sauce served with new potatoes, and veal sweetbreads in peppercorn sauce, among other options. // Henri Depecker
Ahoy, sailors! Docked along his native River Seine, Gabin Rodes (who we’d already come across in the Guérande region at La Mare aux Oiseaux, and in Saint-Jean-de-Luz at Rita) is taking it easy in this Nordic-inspired haven with lovely views. Come admire the blossoming riverside vegetation and the barges passing by, while perusing his menu filled with good Normand products sourced from no more than 100 kilometers away. Our lunch menu, which was simple and fresh, included all of the following: a generous Piedmont salad or silky gazpacho embellished with chili and shiso; followed by haddock plated over a warm potato and haricot vert salad dressed with horseradish yogurt that really packed a punch; and to round out the meal, a comforting crème caramel, or a fontainebleau dessert with roasted plums and crumble topping. At night, the à la carte menu features options like trout with sorrel sauce served with new potatoes, and veal sweetbreads in peppercorn sauce, among other options. // Henri Depecker
Location