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A superb 13 th century old-fashioned Norman farmhouse, which you can see from far over the surrounding countryside, from the A or the national Reliant in Val-de-Reuil, is an enchanting setting for quality cuisine. The chef, Henry Doorman, has made the delights of the guests of the Saisons Saisons restaurant before settling here in his own walls. Among its specialities, the dispersion of chanterelles to langoustines, goat ravioles to pistou, cod back to risotto or even bread lost according to the recipe of Grandma Henriette. Winter in the corner of the fireplace, you find the infinitely greedy happiness of a true hen in the pot or an impeccable calf rognon, as well as meat and poultry cooked in wood fire. Smarter: The site has served as a backdrop for different films such as the days and moons of Claude Lelouch or some scenes of the Boum of Claude Pinoteau.
On connaît l’endroit par bouche à oreille.
L’odeur de la viande cuite au feu de bois c’est superbe.
La cheminée qui crépite - coup cœur de l’hiver
Un service très agréable et efficace dans un lieu authentique