In Honfleur's historical quarter, Vincent Guyon is doing an admirable job. His inspired and masterful cooking is given expression in dishes such as sea bass carpaccio marinated in a green asparagus vinaigrette and buckwheat "popcorn", or grilled free-range pork with turnips in orange butter, wilted spinach and a smoked pork jus. But the great classic of the house is beef tartare with oysters, mizuna, caviar vinaigrette and toasted rice. For dessert, try the apple and pain d'épices millefeuille with caramel ice cream.