In the six years since the new owners took over, this riverside inn has undergone a significant transformation: contemporary surroundings with a few rustic elements, elegant dining, professional service and contemporary cuisine that draws - not enough for our taste, but a little - from the local terroir to fill an ambitious menu: terrine de foie gras de canard au pommeau et pain d'épice, tartare de bœuf et veau normand, filet mignon de porc en basse température crème de poivron pomme dauphine emmental mascarpone, financier amande cœur framboise crème anglaise. A first toque.
Chef
