Dating from 1618, this former coaching inn transformed into a 3-star hotel will charm you with its subtle blend of tradition and modernity. The restaurant has elegant private rooms and a lovely bright room where you can sample gourmet cuisine with local flavors.
In the kitchen, the Heads Ligot Regis and Didier Godefroy spoil you with drawing courses in the specialties of the region. To whet your mouth, try the foie gras nougat duck with dried fruit accompanied by dandelion honey of the flower. Not to mention that the house guts Chef were bronze medalists at the Grand Prix d'Excellence Championship France Best Flat tripe.
On the road to Mont-Saint-Michel, make a gourmet stop at the Hotel Dauphin.
Average list price:54 €
6 Channel Oysters served cold (12 €)
6 Oysters Normandy hot, (12 €)
Cream of Broccoli creamed salmon marinated in dill dominoes (12 €)
Stew Monkfish with green curry and tomato confit, (20 €)
Rouget fillets poached in the soup of gold, (20 €)
Label Rouge salmon on its crispy skin (20 €)
Tripe Head of House (20 €)
Country sausage toast (€ 20)
Breast of Guinea fowl casserole with herbs, (20 €)
Lunch: 12:15 to 1:15 p.m.
Dinner: 19:15 to 21h. Closed Sunday evening, bank standby and bank night