The International Festival of the Ordre des Canardiers – 15th november 2014




The 27th International Festival of the Ordre des Canardiers, presided by Mr Nicolas MEYER-ROSSIGNOL, President of Upper Normandy’s Regional Council, took place in Rouen’s Halle aux Toiles on 15th November 2014. During the induction ceremony, different insignae were awarded : Lady Canardier (Martine FONTAINE and Danièle GUERIN), Gentleman Canardier (Hervé BRETHIER and Robert LEBREC), Officer Lady Canardier (Josette CHEVAL), Master Canardier (Christophe MAUDUIT) and finally, new members of the Council of the Ordre (Maryvonne MAZE-COLBOC and Frédéric FOURE). Then, the guests were served Champagne with different appetizers such as Foie Gras and Scallops, prepared on the spot, and a wide variety of Canapés. At 8.00pm, Mayor Yvon ROBERT, Honorary Grand Canardier, invited everyone into the large hall in order to attend the special induction of Nicolas MEYER ROSSIGNOL, who declared he was extremely pleased and honoured to belong to such a world-famous organization. Next, it was time for the staff of COUDRAY TRAITEUR to serve the meal : Lobster Velouté, served in a spectacularly smoking globe, John Dory Filet with Asparagus, Rouennaise Duckling, Warm Coupigny Cheese on Toast, with Honey, Pepper, Chervil and Herbs, and, to finish, a Chocolate Sphere stuffed with Raspberry, flavoured with Green Tea and Absinthe. To accompany the meal, the wines that were served were first a 2012 Pouilly Fumé from Domaine des Fines Caillottes and then, a 2011 Saint-Emilion from Château Barrail. As usual, the preparation of the duckling was performed in front of the 132 guests by Master Canardiers from COUDRAY TRAITEUR, HOTEL DE DIEPPE TRAITEUR and ERISAY RECEPTIONS. Bruno BERTHEUIL also presented his book “Le Canard de Rouen Recettes et Traditions”, with François BANSE, the publishing manager of Edition des Falaises. The guests were offered a copy of this gorgeous book, which Bruno BERTHEUIL kindly signed on demand. After the last course, Gérard COUDRAY introduced his staff, who was given a round of applause for their outstanding work.













Mise en bouche

Velouté de Homard Fumant























Filet de Saint Pierre aux Asperges Vertes

















Sphère au chocolat “Millésime 2013″

Cœur Framboise au thé vert

Douceur givrée d’Absinthe









Présentation du livre “Le Canard de Rouen” de Bruno BERTHEUIL – Editions de la Falaise



Monsieur Bruno BERTHEUIL


























Les nouveaux Intronisés




Les démonstrations par les Maîtres Canardiers




La Salle