Au Flaméron

Au Flaméron is a bistronomic restaurant in Rouen offering a contemporary reinterpretation of French gastronomy through the hand of a Japanese-born chef. The house maintains explicit commitments to responsible fishing and free‑range farming. It presents mindful dining in which sustainability and taste are treated as complementary values. The restaurant is recognised with the MICHELIN 2025 Selected label and a visual association with Le Collège Culinaire de France. An intimate dining room in Rouen is designed as a place of life, sharing and discovery; a refined, cozy interior befits the bistronomic cuisine. The kitchen serves modern French bistronomic cuisine. Takahiro Oikawa trained in French cuisine in Tokyo and later in Paris across traditional, bistronomic, gastronomic and starred establishments before settling in Rouen with his wife to develop his singular culinary voice. His cooking marries French technique and flavours with Japanese precision and sensibility, producing refined, aromatic dishes. Specialties include an Omakase tasting menu offered on Saturday evenings, 100% homemade seasonal dishes made from locally sourced organic Normandy produce, and bistronomic tasting menus.