Bruno Champion, Chef of the gastronomic restaurant, was trained in reputed houses.
Now back in Normandy, his traditional, gastronomic cuisine is based on local
produce. Laureate of the "Championnats de France de cuisine gastronomique" in 2002,
organized by the "Logis de France", Bruno Champion continues to offer his famous
recipe : "terrine de pavé d’Isigny au Calvados et aux pommes"
("pavé d’Isigny" pie garnished with Calvados and apples)
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A traditional gastronomic dish, the Normandy duck fillet in aiguillettes
is served with an apple fruit soufflé garnished with cottage cheese
and pear.
Meat palette, lamb, beef and duck fillet with three sauces, garnished with
berries and fresh cream or Calvados : this is the Normandy experience.
The hotel is just a few kilometers from
the sea : the restaurant proposes a dish of freshly caught fish from the
local market : devilfish, turbot and prawns, served with truffled butter
: simply gastronomic…
The dessert menu contains Normandy recipes such as cottage cheese with Mollero
cherries and lemonade with apple juice.
The gastronomic restaurant of the hotel modifies
it’s menu in summertime : apples, Calvados and Normandy Cider are the
subjects of traditional gastronomic inspiration.
