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Accueil > restaurant > La carte et les menus

Cuisine gastronomique

Oysters of Asnelles : " La Calvadosienne"

Cold Cauliflower Purée, Sorbet with the Scent of the Sea

Or

Tatin of Thick Sausage from Vire with Apple

And Camembert Ice Cream

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Salmon of Isigny with Tandoori

Buttered Sauerkraut with Ginger

Or

Thick Medallion of Veal with Cider Cream

Pressed Apple with Mushrooms

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Our Selection of Ripened Cheeses perour Friend Jeremy Thomas

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Warm Apple Pastry with Calvados

Caramel Sauce with Saffron

Or

Pear "44", Ice Cream with Sweet Rice Pudding with Cinnamon

And Thin Lace Biscuit