Hôtel du Musée

In Granville, Stéphane Haissant cooks up unpretentious cuisine rooted in the maritime terroir. Quality ingredients are prepared with a true understanding of their flavours: flaked pollock lifted by fruity green peppercorns, leek coulis brightened with curry oil, buckwheat seeds for a crunchy touch; roasted line-caught whiting with toasted hazelnuts, polenta with Parmesan, scallop cream flavoured with pink ginger and tender endives. In the dining room with its "modern beach hut" vibe, you feel like you are on a seaside holiday.

The restaurant's tasteful interior nicely offsets the food, which is devised by an enthusiastic and talented chef, the grandson of a baker. Meticulous cuisine, fine regional produce and culinary delights: quite simply, the best restaurant in Granville.

A thoroughly charming young couple, Colleen Besseau and Corentin Augère, have set up shop in the Bay of Mont-Saint-Michel. In a pleasant interior, Colleen provides delightful service. The chef's generous, well-executed dishes exude all the flavour of the quality ingredients with which they are made. Shining examples include gravlax trout with a rye foam, beautifully glazed with honey and vinegar, and wheat risotto with tahini and purslane. They come in the format of a small menu-carte and the bill is more than reasonable.