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OPENING TIME

Our restaurant

is closed Mondays, Tuesdays all day

and Wednesday noon
It is open from Wednesday evening

to Sunday evening included.

Hours 12:00 / 1:15 p.m. and 7:00 p.m. / 8:15 p.m

Two things to know...

 

It is about cooking as it is about literature.

I suggest you leaf through this meal like you would taste a book. We know the number of chapters, of course, but nothing more. What do they have in store for us? What are they telling us?

Preserve surprises to stir up desires. Spare the mind to better surprise it. It is this proposal I am making to you today by writing these three menus in 4, 6 or 8 chapters, as desired.

 

100% Norman. Very short circuits

It is also the challenge that with my team we take up. Everything you will discover throughout the meal was raised, grown and produced in Normandy from 100% Norman raw products... except for a "grain de sel" not produced anymore in Normandy. Alas.

 

Thank you in advance for your trust.

 

Hendrik Jansen van der Sligte

The formulas

Croisière formula in 4 chapters -  57 

Landemer formula in 6 chapters - 69

Grain de sel formula* in 8 chapters - 85

We invite you to let yourself go to discover and to the unknownunder the leadership of Chef Hendrik Jansen van der Sligte and his team.

No pre-defined menu

simply choose the formula that suits you and let yourself be surprised. Those who prepare this experience for you will accompany you throughout lunch or dinner

*please note that the "Grain de sel" formula   cannot be ordered after 1:00 p.m. at noon and 8:15 p.m. in the evening.

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Le Chef

Originally from Leeuwarden in the Netherlands, I have been passionate about cooking since childhood.

After studying hospitality in my native country, it was only natural that I decided to go to France to improve my knowledge.

Rich in several experiences as a chef and assistant chef in the four corners of France (especially in the Loire Valley and in the Jura), I am moving to Cotentin today, where I have at heart discover my modern, gourmet and creative cuisine. Inspired by my meetings with producers, I bring a contemporary vision of cooking while keeping the basics of French gastronomy. I offer a cuisine based on local products, where fish, vegetables but also wild herbs and flowers are in the spotlight.
 

Hendrik Jansen van der Sligte

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CLOSING DAYS

Our restaurant

is closed on Mondays and Tuesdays all day

+ Wednesday noon

It is open from Wednesday evening

to Sunday evening included.

Our dining room has 10 tables, well spaced to respect discretion and physical distancing.

All our tables are under the glass roof, with a panoramic view of the sea

Open from 12:00 p.m. to 1.:15  p.m for the noon service and 7:00 p.m. to 8:15 p.m for the evening service.

CLOSING DAYS

Our restaurant

is closed on Mondays and Tuesdays all day

+ Wednesday noon

It is open from Wednesday evening

to Sunday evening included.

the dining room

Restaurant room
In the room you will be welcomed
by the Maitre d'hôtel
Pierre Feron
and his team
Pierre Feron Head waiter
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Salle restaurant
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