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A cuisine that is neither too modern nor
too traditional, but a subtle marriage of
both.
La Valise Gourmande's Chef had his training in some
of France's best schools. His talent to combine
harmoniously local seasonal products
with the demands of a modern cuisine, without
fuss or pretension, is recognised by his fellow
chefs.
Normandy foie gras, Sea Shell Risotto with Saffron
or again Apple Nougatine in Puff Pastry are introductions
to our Normandy gastronomy whose taste is
enhanced by our idyllic setting.
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