Le Moulin Fouret

Noble Normandy products and the cooling aroma of the Charentonne river anchor the innovative menu at Le Moulin Fouret, led by Chef Cédric Auger. Housed in a sixteenth-century mill, the kitchen employs precise techniques like low-temperature cooking to transform the local landscape into a modern culinary dialogue. The signature salmon is a revelation of texture, emerging silky and butter-soft, paired with a creamy vanilla risotto that adds an unexpected aromatic depth. Auger’s creative engine is further showcased in the guinea fowl, accompanied by a pungent curry sorbet that provides a bold contrast of temperatures and flavors. The earthy perfume of wild mushrooms permeates the dining room, while the fermented notes of farm goat cheese add a sharp, savory complexity. Every element, from the delicate plating to the seasonal integrity of the ingredients, reflects a deep respect for the terroir. It is an experience that feels both bucolic and avant-garde, driven by technical mastery.