Falaises des Vaches Noires
protected area in France
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Dozulé
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Symbiose
The name of this restaurant may refer to the close bond between the chef and the sommelière (who are partners in life), or the association of food and wine – the couple’s respective passions, or to the two set menus served in two separate dining spaces. The first is a “tasting bar”, which rolls out dishes to share that tap into influences from far and wide (ceviche of croaker, ceviche juice and guacamole); the second is dedicated to fine dining with two tasting menus (and a third more concise score at lunchtime). The chef, who finds his inspiration in Normandy’s first-class fare and culinary h
WebsiteL'Éden
On a side street of an iconic picturesque village of the Côte Fleurie, the establishment of the Tougard couple, open since the early 2000s, is fronted by a discreet facade. In a snug stylish interior, the chef crafts a score that cleverly slaloms between tradition and modernity. If we were to cite a single example, it would be his talented new take on calf’s head. Flavours and aromas that hit the spot every time. Not to be missed!
WebsiteLe Pavé d'Auge
Situated between Caen and Lisieux in the heart of the Pays d’Auge, Beuvron-en-Auge is picture postcard perfect with its 17-18C half-timbered houses, its manors and its gardens decked in flowers come summertime. The restaurant, which occupies the village’s former covered market, is fully in keeping with this olde worlde character. Chef Adrien Haye champions local producers in a bid to work with the best seasonal produce. The enticing culinary lineup allows diners to choose from oysters from Saint-Vaast, lobster from Carteret or John Dory, as well as foie gras, veal sweetbread, tripe and andouil
WebsiteLes Passantes
When strolling down the main street of Houlgate, you will pass this spruce, slate-roofed villa. In a contemporary, cheerful interior depicted by wood and stone, local lad Maxime Lehoucq has grown into a talented chef. He works with seasonal Normandy ingredients (veal, free-range eggs and cream) together with fish supplied by his fisherman brother from Trouville. Maxime’s bistronomic signature and the occasional exotic note do the rest: flame grilled mackerel, beetroot and seaweed mayonnaise; Prieuré leg of poultry, gnocchi, creamy mushrooms, Comté cheese and hazelnuts. The menu, which changes
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