Villa Marylou

Slightly set back from the D-Day landing beaches on the Côte de Nacre, here we are in the very pleasant restaurant of Anthony Vallette, an energetic chef from Normandy, born in Condé-sur-Vire. Over the course of the seasons, he draws on the flavours of the local terroir – fish from the Channel, andouille de Vire, De Bayeux pork – and composes meticulous dishes with just the right amount of daring! His modern cuisine takes its cue from the market and follows his heart… and his personal favourites are reflected in the menu!

Run by an oyster-farming family since 1955, this fashionable restaurant celebrates the sea and all its produce with flair. Spot-on, legible recipes showcase the quality of the local fish and a knockout cast of shellfish. Poached oysters are one of the house signatures. The artful plating is fully the equal of the delicious sauces, further enhanced by sensible prices. Premium, ultra-fresh local produce is the strong suit of this esteemed establishment. Meals are served in a room whose picture windows overlook a peaceful pond and mill.

Not far from the seaside resort, this family restaurant is the stomping ground of a couple who have experience working in some fine establishments. Yoann Lavalley has bought the stove which he used during his apprenticeship and uses it to create seasonal cuisine that is both flavourful and indulgent. The sommelier, his wife, has curated a nice wine list that represents excellent value for money. Fish of the day, local meat, Normandy cheeses… A pleasant place.

Purebred Normandy chef Ivan Vautier has been honing his talents for over thirty years in this property, done up in tasteful contemporary vein outside the town centre. Fiercely proud of his region, the chef aims to showcase the very best of Normandy’s ingredients in soul-warming recipes: green asparagus from Bellengreville; wild morels from a local picker; double cream from Isigny Sainte Mère; Normandy raised pork etc, without forgetting the local catch. Those with a sweet tooth will be entranced by the vision of a millefeuille “as high as a skyscraper”!

Treat yourself to a gourmet country getaway a stone's throw from Caen, in Stéphane Carbone's ruddy terracotta-coloured establishment. The chef, something of a local celebrity, rustles up traditional dishes with a modern twist. A case in point: lightly seared scallops, veg, a spicy cracker and a beetroot and ginger emulsion. Each table commands a fine view of the canal.

In the heart of Le Vaugueux, an area of Caen beloved of tourists, a stone's throw from the castle, this restaurant takes the Latin name of the Pays d'Auge, birthplace of chef Grégoire James. The interior elegantly blends old-world charm – exposed beams, half-timbering and Caen stone – with refined contemporary furnishings. The modern cuisine takes the form of a concise menu, featuring local producers and organic ingredients (pea tartlet, goat's cheese, fresh herbs; Bayeux pork, sautéed potatoes, grilled courgettes, reduced jus). In fine weather, the patio terrace to the rear of the restaurant

This place is just the ticket for fans of Normandy's specialities: oysters from the bay of Isigny - sur - Mer, Swiss Normandy pigeon, and Vire andouille sausage. The onus is on ingredients from the region but the chef also knows how to compose more original recipes. Elegant and bright decor.