Restaurant offering local dishes, meats, cheeses, and hot and cold desserts.
Apparent stone walls, sifted light, ceiling of white beams, contrast between contemporary spirit and ambiance of chic Parisian counters: Isabelle and Thierry Lhuillery retouched, in the spring of 2016, the decor of their beautiful establishment located in the heart of the medieval quarter. In fact, curiosity helps, the pleasure of getting to the table is multiplied by two. Between land and sea, local producers are their first accomplices, but it is very willingly that Normandy marries other scents of spices and aromatic plants from time to time. Nevertheless, we remain in the good small local dishes with a declination of products that overlook neither the Seine-Maritime (grenadins of mignon filet of pork and Crème cream, cassolette at the Dieppoise), nor Calvados (Volaille Valley, guts at Caen fashion of the Maison Ruault de Into) and even less the Bessin (mixed season salad and its crunchy chèvre crottin). Nor is it what the coast counts of wealth (bulots, oysters, periwinkles…). Lobster comes from Brittany. We appreciate the development of our cheeses (pie, bridge-the bishop, livarot and neufchâtel, they are all there). Desserts do the right thing to the apple (hot and cold). It is Normand, it is good and light: but yes! All of this at a time? But of course it exists!
Malgré des apparences douces et chaleureuses
il a été difficile d obtenir une table
Notre seconde tentative fut la bonne….
( obliger de passer par téléphone)
Le service est de bonne qualité si vous arrivez à éviter l’accueil.
La cuisine, bien que convenable n’est pas à la hauteur des prix pratiqués.
Une mise à jour du routard et de la devanture du restaurant s’imposent…