Frank Quinton

At the edge of the Andaine forest, "once inhabited by hermits and brigands", slumbers a hunting lodge gently invaded by brambles. Paul Quinton acquired it in 1976 and it was in 1990 that Franck, the son, then second in command of Lutétia, decided to see his Normandy again and leaned over to the bedside of the Lys Manor. Since then, he has enchanted the guests of these woods, won his first star in 1998 and regularly expands the estate alongside his wife, Laure, his sister, Stéphanie and her spouse, Yvon. A family jewel, set in a green setting, where the chatelaine is Mother Nature and profusely provides the table.

The crown jewels here are the mushrooms . Franck is a virtuoso of the trumpet of the dead, a master of porcini mushrooms, roasted with fresh herbs, a master of chanterelle mushrooms, sautéed with rosemary and apricot, a champion of the chanterelle, which he accompanies with a foie gras and parmesan cream.

What inspires Franck is nature, the wonderful nature that unfolds around its domain. Listen to him talk about it: "Surprising a deer in the early morning, distinguishing a stag and its herd in the mist...The smell of lime leaves, wild ivy, conifer buds, the taste of comfrey, hogweed, wild sorrel". An ode to the forest and its spells, Franck's cuisine also celebrates the pastures and rolling fields of the sea: on his menu you can find squab and sweetbreads, plaice and langoustine.

Chef's Escapade has a special gratitude for Frank Quinton . When we met him, when the project was only an idea, his enthusiasm and his encouragement carried us away. We like to say that Franck Quinton is our "yeast", which allowed us to set off on an adventure confident and fired up! And then Franck, in the small world of chefs, everyone loves him, and you will easily understand why by sharing a few moments with him!