The bistro launched by Franck Quinton and his family is a real success and a godsend for the resort. Planks to share, homemade foie gras, good charcuterie, Bricqueville oysters, tartare, 5A andouillette, burger, and good desserts, like butter sablé or lemon tart. And the cellar looks good, with a selection from the great Manoir du Lys cellar.
Chef
