In 2023, 133,000 visitors came to Giverny (Eure) to admire the gardens and Claude Monet's house as well as the exhibitions at the Impressionism Museum.
Among them, many tourists from all over the world, who will have taken advantage of their stay in Normandy to taste French gastronomy, perhaps at the Brasserie des artistes, in the heart of the cradle of Impressionism.
Their culinary adventure will continue and even go up a notch since the starred chef and winner of Top Chef 2020, David Gallienne, is opening the Oscar restaurant there on March 29.
Its second in the village after the Michelin-starred restaurant Le Jardin Plumes.
Read alsoExhibition event at the Musée d’Orsay: the birth of Impressionism as if you were there
A Michelin star, a food truck and even a second this summer... David Gallienne has long had the idea of making the Normandy village a culinary destination “to go from street food to haute cuisine”.
“I had to create a new address dedicated to bistro cuisine,” he explains.
The opportunity presented itself to us with the call for tenders launched by the Museum of Impressionism and the department of Eure in spring 2023 to take over the operation of the museum's brewery.
It was obvious!
It was there that I had to create the arts event with my team.
Because gastronomy is the French art of living.
We will mix all this with painting and music.
»
Veal blanquette, chicken au pot and lamb navarin
After long months of reflection and then work, under the direction of decorators Annabelle Fesquet and Dominique Garniche, and investment of 300,000 euros for the star chef's group and as much for the community, which finances the kitchen, the time has come .
This Friday, March 29, Oscar, Claude Monet's first name, opens in a setting that obviously recalls the gardens and the Water Lilies pond.
“We remained focused on the world of Claude Monet mixed with that of the Gallienne brand to give a strong identity,” summarizes the chef.
With 200 seats, including 50 on the terrace, and the possibility of welcoming 400 people for a cocktail, the Oscar restaurant is there “to preserve the French tradition”.
“I wanted to find the dishes of yesteryear with the Gallienne touch.
Those that rocked our childhood like veal blanquette, chicken au pot or lamb navarin, for moments of sharing with family, friends and having a good time,” announces David Gallienne.
“When I'm not behind my piano in the kitchen, I'm at my keyboard at home.
I have been a musician since the age of five, it’s my escape”
David Gallienne, starred chef in Giverny
From Monday to Thursday, the establishment will be open during museum hours, from 10 a.m. to 6 p.m. for breakfast, lunch, tea time, with a pastry kiosk and afterwork.
But from Friday to Sunday, Oscar will remain open from morning to midnight, with musical programming on stage.
There will also be a piano with free access.
“It was important for me, because when I'm not behind my piano in the kitchen, I'm in front of my keyboard at home.
I've been a musician since I was five, it's my escape.
»
“The conductor will perhaps come and play some afternoons,” he suggests with a laugh.
To run this enormous machine of a nature other than his Jardin des Plumes and its thirty place settings, David Gallienne first surrounded himself with Luca Binashi, who came from the Muse in Saint-Tropez, as head of the brand.
“He accompanies me on all my missions in France and abroad for the proper monitoring and smooth running of all my activities.
» There is also the chef from Rouen Lucas Jacques to manage Oscar as well as the head chef Nicolas Dubosc and the barmaid Juliette Oblet, who arrives from the 5 star Deauville, Le Normandy.
Read alsoDavid Gallienne also opened a delicatessen in Vernon, in Eure
“With her, we created a cocktail menu with a plant signature in honor of the women who encountered Claude Monet and his paintings.
In total, we recruited twenty people locally.
At Oscar, we will also have the opportunity to show that the catering of yesterday is no longer that of today.
Our staff must have a social life.
It is possible to do things differently with an economic model like ours.
»
But for David Gallienne, catering is above all about taste and quality.
This time again, the chef does not deviate from his values: “Our dishes will be for young and old, made only with Normandy products.
For the Jardin des Plumes, our supplies are made from 80 kilometers around, because they are small volumes.
Here, to meet the needs, we have chosen more market gardeners, breeders and producers over a wider area in the region.
Especially since, as with the starred restaurant, we want to respect the seasonality of the products.
The objective is to make Oscar a table for tourists, but also for Normans and Eurois.
".