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The lunchtime menu de terroir is a bargain at this snug, characterful inn, bristling with beams inside and out.
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This delightful former presbytery has a convivial atmosphere and well-regarded food.
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Franck Quinton’s superb cooking is rooted in local tradition but respects contemporary trends. He loves cooking with truffles and mushrooms, and organizes popular “mushroom weekends”. In summer, you can dine outside; in winter, take a digestif in the cosy salon.
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This typically Norman hunting lodge is blessed with a renowned chef who marries modern with traditional (see Manoir du Lys, Bagnoles-de-l’Orne).
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Norman oysters come from beds in one of three crus , or areas: Côte Ouest, St-Vaast-la-Hougue and Isigny.
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The former covered market of this picturesque village is the setting for the Pays d’Auge’s most sophisticated restaurant, where luxurious dishes (featuring langoustines, asparagus and foie gras) and fine wines are served.
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Pale-fleshed Norman pork is highly prized, particularly porc de Bayeux .
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An old, well-appointed inn on a quiet square. The attractive restaurant offers a balanced choice of classical and regional dishes.
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Manche is renowned for its superb carrots, parsley, leeks, radishes and shallots.
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Elegantly rustic on the inside, this old, ivy-covered farmhouse offers well-prepared dishes spread over a wide enough range of menus to suit most pockets.
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Restaurant price categories
For a three course meal for one with half a bottle of wine (or equivalent meal), taxes and extra charges.
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