Recipe of dish.  David Gallienne in Fecamp for a gourmet breakfast

Recipe of dish. David Gallienne in Fecamp for a gourmet breakfast

This week’s Taste of Normandy Meetings takes pride of place in pastries and pastries! Chef David Gallienne

This week, celebrity chef David Gallien left his kitchen and traveled to Fecamp in the Seine-Maritime to meet Elodie, a Burgundian who has chosen Normandy, its rocks and sea air, to make a living from her passion: baking.

Before getting down to business, Elodie invites David to go to Cape Fagnet. It is the highest point on the Alabaster Coast and is where Elodie regularly travels to pursue photography, her second passion.

Here is a magnificent view, we rise above the city of Fécamp.

After that breath of fresh air, head to Elodie’s Bakery. We quickly realize that his establishment, located in downtown Fécamp, has little in common with a traditional bakery. His creed? Homemade, recipes from other places, raw materials from short circuits.

Everything here is homemade and from local products. All raw materials come from Normandy within a radius of 30 km from Fecamp. Also, she asks David to get organic eggs from Guillaume, one of his growers.

Another thing that stands out about this atypical bakery is the lack of a counter and window. Here, all Elodie’s creations (bread, cakes, buns, etc.) are simply placed on a friendly table, where everyone can eat them with their eyes.

Sweets calling for travel and discovery. Among his many specialties are recipes small brioche Saint Lucia and gingerbread, which Elodie decided to share with our Michelin-starred chef from Normandy.

But in the bakery, we meet customers during the day and cook at night. So the next day at 4:00 a.m., an appointment is made for David in front of the bakery to prepare this gourmet breakfast.

Have. A Taste of Norman Encounters – Saturday, March 19, 2022 at 11:30 AM on France 3 Normandy or replayed below.
Directed by: Killian Murcu

To make ten small St. Lucia buns, we need:

  • 450 g flour
  • 3 fresh eggs
  • 180 g semi-salted butter
  • 13.5 cl milk
  • a few saffron pistils
  • 65 g sugar
  • 15 g baker’s yeast
  • 10 g salt

In a container add flour, saffron milk, salt, sugar, yeast and eggs.
Knead everything in a food processor for 20 minutes, then cut the butter into pieces and add it to the dough. Knead again for 10 minutes.
Leave for 1 hour and then refrigerate overnight.
The next day, detail the dough and shape each piece into an S.
Leave for 30 minutes, then bake at 180° for 15 minutes.

video duration: 01 min 24

Recipe for small buns from St. Lucia by Elodie

© Taste of Norman meetings

After the effort, comfort! And what could be better than meeting up with friends at the foot of the Fécamp cliffs to taste this beautiful gourmet basket, as our friends do in this episode, which can be found on replay on