The friendly chef enthusiastically revisits the specialities of Normandy's terroir: St Wandrille trout, brill with nettles and rhubarb, soufflé flavoured with Bénédictine. Work and care go into the dishes, in which wild herbs feature heavily (Marc Veyrat himself wouldn't fault it! ). Diners relax in a plush interior with a few paintings exhibited on the walls. Delicious.
- MICHELIN guide inspectors
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