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Chef Yohan Lelaizant's restaurant-brasserie offers traditional cuisine, skilfully and deliciously revisited
"Authentic and good" is a promise more than fulfilled by chef Yohan Lelaizant, who also runs Le Bouillon de Flers, based on the century-old concept of a typically French brasserie serving traditional cuisine. In truth, the dishes are more than just "good", as the quality is fueled by overflowing creativity and the excellence of selected products, whether it's the Caen-style tripe (world champion), beef tartar, lemon meringue pie or rice pudding. A gourmet stopover, for lunch or dinner!
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