The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.
Outside dining available
Private dining room
Slightly set back from the D - Day landing beaches, this is the restaurant of Anthony Vallette, a chef from Normandy with energy to burn. Over the course of the seasons he draws on the local terroir (fish from the Channel, andouille de Vire, Bayeux pig) and composes meticulous dishes with just the right level of boldness.
- MICHELIN guide inspectors
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