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Lamb raised on the salt marshes around Mont-St-Michel has a deliciously delicate flavour.
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Equally highly prized is the black tripe sausage produced in Vire.
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Normandy’s fertile soil supports countless varieties, used widely in cooking, and for cider, Calvados and sparkling poiré .
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The plentiful dishes served in this charming restaurant epitomise the phrase “typical French cuisine”.
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A stone’s throw from the gourmet Pavé d’Auge (see Pavé d’Auge, Beuvron-en-Auge), this cosy restaurant is run by women, who create a soothing atmosphere and carefully cooked dishes.
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This exquisite geranium-decked inn looks across the village green to the abbey. Finish with the tarte aux pommes flambées .
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Fresh ingredients, deftly prepared, at this charming inn by a country river, just minutes from Dieppe’s lively fish market.
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Proprietor Yannick Baron keeps his standards of food and decoration comfortably above his prices in this former industrial mill.
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There is a working windmill next door, but it’s the rustic calm of this thatched cottage, the modest prices, and the honest approach to traditional Norman cuisine that really appeal.
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A friendly, first-class restaurant-with-rooms in a small village close to Mont-St-Michel.
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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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