Making the inaccessible
At D’Eux-Mêmes, we advocate fine dining. Much more than simply a fashion, this approach is part of our DNA. Our menu is created through the seasons, always aiming to achieve the right balance between quality and price. The recurring theme at D’Eux-Mêmes: to offer fresh, tasty and high quality cuisine at an attractive price.
Opened in this history-packed location on 6 April 2013, D’Eux-Mêmes welcomes you to one of the loveliest places in Rouen: the Vieux-Marché [Old Market], a favourite place for Rouen gastronomy.
A restaurant for all the special occasions in life
Let yourself be tempted by different & bold cuisine that will delight Rouen’s gourmets (and many more!), tourists curious to discover authentic cuisine, as well as companies and their clients for business lunches or dinners.
Our spacious, versatile room has large and flexible capacity: up to 80 covers per service. Our team welcomes you to a hushed atmosphere with carefully-designed, chic decor.
“We have tried to create a calming atmosphere in the restaurant… with a reception area where you can start with a friendly drink, we offer several seating styles: low lounge version, high intimate seating or more traditional… the Champagne area at the back lets you spend a pleasant time with a good bottle. We have the setting to suit the occasion.”
Snug armchair, extra space between tables, atmospheric lighting, original decor and efficient service: at D’Eux-Mêmes, everything is designed so you can enjoy the occasion.
in a few figures
The ‘authentic’ taste from generation to generation
Our restaurant is built on an old building full of history and emotion.
“Former theatre, banana plantation, brewery… this old building dating from 1393 recalls the pleasure of old memories for many of Rouen’s inhabitants.”
The creators of D’Eux-Mêmes, David Oper & Amélie, get this taste for the authentic from their parents. Children of restaurant owners, fishmongers and ship owners from the Normandy region, they both built their careers on fine dining, fresh products and the taste of good things. The restaurant’s name was obvious.
“D’Eux-Mêmes is a contraction of the past and the present. Because of them and/or especially thanks to them. When I say ‘Eux’ [them], these are our ancestors. Mine were cooks-restaurant owners; Amélie’s grandmother was a fishmonger and her grandfather a ship owner. We both have a real past rooted in the catering professions. We are here today because they passed something down to us. Eux, it’s really to pay them homage. We’ve done the same, thanks to Them. And ‘Mêmes’ [Selves], this also reflects the claim of doing it ourselves. Following an authentic & sincere approach, not manufactured.”
Our restaurant made the choice of the authentic and the real. A restaurant with an authentic story to tell and to construct… with you.
make the difference
A menu created with fresh products, as many sourced locally as possible
Respect for the seasons and reproduction periods service quality
Pleasant and efficient service by professional, attentive and discreet staff
A warm, relaxed and happy atmosphere it’s good to spend every occasion passing on knowledge
A culture of passing on knowledge, conviviality, listening and authenticity
quality of welcome
A consistent quality of welcome in an original, chic and hushed environment
A team please to create, advise & and serve in complete harmony fine dining
A place to find the taste of fine dining, measure of pleasure & and quality
- Qualité tourisme
- Normandie Qualité Tourisme
- Association Française des Maîtres Restaurateurs
- Discipline Escoffier
David Oper (Sommelier) & Nicolas Deschamps (Cuisine) sont intronisés Disciples d’Escoffier en 2014. L’esprit Escoffier repose sur des valeurs de partage des connaissances, la transmission, le respect de l’histoire culinaire et de préconisation de son évolution. Ce titre correspond à l’ADN de notre établissement : le produit, le respect de la cuisson & la qualité du service.
The D’Eux-Mêmes restaurant is currently obtaining the title of Maitre Restaurateur for its commitment to cooking done in the business from unprocessed products, mostly fresh, sourced locally where possible.
David Oper (Sommelier) & Nicolas Deschamps (Kitchen) were recognised as Disciples d’Escoffier in 2014. The Escoffier spirit is based on values of sharing and passing on knowledge, respect for culinary history and recommendation of its development. This award is very meaningful for the D’Eux-Mêmes team, as it matches the DNA of our restaurant: the product, respect for cooking & service quality.