Olivier BARBARIN handles the kitchen of the Castle of Audrieu since March 2009 for most great pleasure of our customers.
He made his first steps in cooking as apprentice beside Antoine SACHAPT Chef-propriétaire of the restaurant Mouflons to Besse-en-Chandesse (Puy-de-Dôme). Hardly of multiple experiences, he worked with French big bosses. Among them: Pierre ORSI, Jean-Claude LECLERC, Michel HULIN, Jean-André CHARIAL, Olivier BRULARD.
In accordance with the vast range of Norman products, also influenced by its journeys and its natural curiosity, the creativity of Olivier BARBARIN allows a periodic renewal of the restaurant menu. He takes advantage of products of exceptional countries by sublimating the specific qualities: flavors, textures and colors.
"La Belle du Nord" with MASTER Emmanuel oyster farmer to Asnelles, the truck farmer and producer of lambs of the " salty Meadows " (AOC) Gérard LEGRUEL with Claims, producing mister GODMET Xavier of goat cheeses and tomme cheese to Orbois matter among his most faithful suppliers.
