Le Manoir du Lys

61140 BAGNOLES DE L'ORNE NORMANDIE
15/20
 Remarkable Restaurant
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© Thomas Mougeolle Photography
© Thomas Mougeolle Photography
© Thomas Mougeolle Photography
12 PHOTOS
Chef
Franck Quinton
Cooking
French | Signature cuisine
Services
Access for people with disabilities | Children's Menu | Cooking lessons | Pets allowed | Private Parking
Style
Romantic
Price Indicative price per person (excl. drinks)
94 € to 145 €

Gault&Millau's review

15/20
Remarkable Restaurant Look out, the Normans are here! And Franck Quinton, as fulfilled as ever, immersed in his terroir, this year takes a third toque he hadn't achieved since he took over the inn and the piano from his father. Working as a family and working closely with his brother-in-law Yvon Lebailly, who runs the dining room and the sommelier's, now supported by his son, Franck's nephew, bring a serenity to this large villa in the woods, just five minutes from town, which is felt on the plate. Mushroom pickers are at the service of the Ornois Marcon, who can count on the early morning arrival, depending on the season, of girolles, ceps, morels, sheep's feet and other less common items. He even goes so far as to offer a charming appetizer featuring cultivated mushrooms from a nearby producer, in the form of a croque-monsieur with a paris sorbet and shellfish cream. The precision is there, in the tender cooking of the squid with an excellent black sesame and foie gras squid ink sauce, the grey sea bream with langoustines sparassis crépus juice, meadowsweet and peas, the pollack and mousseron of oréades cockles and asparagus, with the well-measured bitterness of the local absinthe vinegar. It's a cuisine with ideas that have now come to fruition, right down to the pigeon from a breeder aptly named Jardin, morels stuffed with white pudding, a fine pigeon jus and the scent of wild garlic. The chef even takes the liberty of being original and, above all, pertinent, avoiding the trou normand and the inappropriate ice cream to insert a pretty consommé with Saint-Jean tricholomes before the meats. The Cluizel chocolate dessert with Douglas fir and hazelnut is excellent, with a fine technical presentation. The cellar is large, quite classic but with numerous references, in depth, with fine verticals on the grands crus.
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Address Route de Juvigny-sous-Andaine
61140 Bagnoles de l'Orne Normandie
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Opening
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Monday Lunch Dinner
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People
  • Franck Quinton
    Franck Quinton Chef
    Franck Quinton Franck Quinton Chef
  • Yvon Lebailly
    Yvon Lebailly Sommelier
    Yvon Lebailly Yvon Lebailly Sommelier