Under a bright sun and in a joyful atmosphere, our Ukrainian interns enthusiastically participated in Gambade – Balade gourmande dans l’Estuaire, a major gourmet hike organized every early summer in Normandy.
The event celebrates the landscapes, products, and talents of the Seine estuary through a journey punctuated by six culinary stops, from appetizers to dessert, created by Norman chefs and served in iconic locations. This year, 2,300 participants enjoyed this convivial day of tastings, networking, local heritage, and outdoor music.
The apprentices were divided into three gastronomic stands along the route, where they pitched in with energy and good humor:
• At the Galienne stand, dedicated to the starter and set up in the village of Criquebeuf-en-Caux, Nadiia and Tatiana joined Michelin-starred chef David Gallienne to prepare and serve a refreshing cucumber soup with mint and cream cheese. This is a place steeped in history, where the women of Yport once walked to Fécamp to repair Newfoundland fish nets.
• At the Maison Caillet stand, in the lush setting of La Cour Verte in Vaucottes, Kateryna, Nataliia, and Serhii assisted chef Pierre Caillet, winner of the Meilleur Ouvrier de France (Best Craftsman of France), to create the main course: barbecued Normandy beef sirloin with mixed vegetables, verbena mousseline, reduced jus, and chimichurri sauce, in a typical Normandy cottage.
• During the cheese course, Oksana, Anastasiia, Mykola, Oleksandr, Valeria, and Nataliiaa worked alongside Xavier Levassort, director of the Jules Le Cesne Hospitality and Services High School in Le Havre, and students from the high school to offer three regional specialties:
– Gouda with spices and Orne tomatoes
– Mix of sheep’s milk and goat’s milk cheeses with lemon-thyme jelly
– Neufchâtel hearts stuffed with praline and nougatine
This day was as enriching as it was enjoyable. Our trainees experienced a real-life situation, practiced their French, learned alongside renowned chefs, and met many local professionals, all in a welcoming and generous atmosphere.
We extend a huge thank you to David Gallienne, Pierre Caillet, Xavier Levassort, the students of Jules Le Cesne High School, and the entire La Gambade! team for their welcome and trust, to Cuisine Mode d’Emploi-S-, to Thierry Marx, to the City Halls of Le Havre and Mariupol, as well as to the Ukrainian Embassy in France.
And above all, we would like to warmly thank Olga Sansone, whose commitment, attentive presence, and invaluable assistance on the ground were essential to the success of this day and the training. Thanks to her, the language barrier is erased, and the collaboration is fully and personally experienced.
Our trainees return to Le Havre tired… but with smiles on their faces.