Perched above the cliffs of Étretat, a long-starred restaurant is preparing its revenge. A year after losing its macaron, Le Donjon – Domaine Saint-Clair is reorganizing its kitchens. In Normandy which has 18 starred restaurants, including five in Seine-Maritime, the bet is intriguing.
To try to regain its Michelin star, the house is banking on a unique duo. French chef Killian Allain, in post for two years, now shares the helm with German Yannick Stockhausen, who arrived from Berlin with a Michelin star and a Green Star won in 2019 and 2020. Together, they promise seasonal cuisine very anchored in the Normandy region.
The Dungeon of Étretat and its Michelin star to reconquer
Located on the heights of Étretat, the gourmet restaurant Le Donjon d’Étretat belongs to Domaine Saint-Clair. The view overlooking the sea contrasts with a complicated year 2024, marked by human and economic difficulties and the dismissal of chef Rodolphe Pottier. It is in this context that the establishment lost its star in the Michelin Guide.
Management did not want to break everything, but to strengthen what already existed. The distribution of roles is done instinctively: Yannick Stockhausen explains it to France 3 Normandie. For the duo, the star is won back as a couple, relying on the strengths of each.
Yannick Stockhausen, a Berlin chef alongside Killian Allain
Originally from Germany, Yannick Stockhausen distinguished himself in Berlin, notably at Cordo, obtaining a Michelin star then a Green Star in 2019 and 2020. At Le Donjon, he brings this culture of sustainable gastronomy, very focused on the product, the season and technical precision. Killian Allain keeps the kitchen thread already in place and serves as a benchmark for the team.
The two chefs now work together, in a permanent dialogue around each dish. According to the house’s project, their discussions focus as much on taste as on form:
- cooking, textures and construction of plates using Norman products,
- choice of producers and respect for seasonality.
This organization should allow the Donjon Domaine Saint-Clair to continue its move upmarket.
Two chefs to make the Donjon d’Étretat a gastronomic destination
On the plate, the objective is to tell the story of Normandy with a level of technicality capable of speaking to the Michelin Guide. Seafood, vegetables, dairy products and Norman orchards serve as a playground for this pair. The arrival of Yannick Stockhausen marks a new stage in the Donjon gastronomic project, where the star once again becomes a target in the service of a strong identity.
Customers seem sensitive to this new chapter. , confides a customer. Omar Abodib sums up the state of mind of the house: , affirms the director of the estate, while the Donjon Domaine Saint-Clair displays its ambition to regain its place among the great Normandy restaurants.
Does the Donjon d’Étretat have a Michelin star?
No, the restaurant has lost its star but aims to regain it.
Who are the leaders of the Dungeon?
The kitchen is run by Killian Allain and Yannick Stockhausen.
What style of cuisine does Donjon d’Étretat offer?
Seasonal gastronomy centered on Norman products and sustainability.
