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The cares of the world recede as you enter this enveloping 18th-century inn. Excellent traditional cooking and fine river views make an unbeatable combination. The menu détente is very reasonably priced.

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.

From his beignet de foie gras en vinaigrette de betterave to his brioche aux pommes confites , Laurent Cesne’s distinctive blend of innovation and delicacy has won him many admirers. Given the waterfront setting of this hotel, it’s no surprise that many of his specialities feature fish or shellfish.

This handsome château hotel has the finest restaurant in the area. In the grand dining room, with its chandeliers and panelled walls, the freshest local produce is served in elegant and tempting ways.

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.

In late 2003, leading Norman chef Michel Bruneau and his wife Françoise set up kitchen in this Mont-St-Michel institution, home of the famous Omelette de la Mère Poulard. Thanks to his skills, the restaurant has been revived as a culinary hotspot where regional cooking is raised to the heights. Views of the bay are of an equally high standard.

A relaxed and convivial place, run by chef Gérard Bonnefoy and his wife Anne-Marie. M Bonnefoy is a master of classic cooking with a contemporary twist: seductive and beautifully presented.

As you might expect from such a luxurious hotel, the food here is richly embellished: carpaccio of scallops with Sevruga caviar, lobster with asparagus and mushrooms, for example.

With two Michelin stars, Gill is Normandy’s foremost gourmet establishment. In the elegant quayside dining room, the best of Norman produce is transformed into concoctions such as pigeon à la rouennaise avec ses raviolis de foie gras .

This is a wonderful spot in summer, but locals are drawn principally by the imaginative cuisine – in particular, the wide selection of fish.