Proud Normandy chef Ivan Vautier, the former second-in-command to Michel Bruneau at La Bourride, and who also made his name at Les Crayères in Reims and at Le Divellec, the Parisian temple of fish and seafood, has now taken over this property away from the town centre and converted it into a space with a restrained contemporary feel. Proud of his terroir, this chef aims to showcase Normandy’s very best ingredients through each of his recipes: salmon from Cherbourg; Normandy asparagus; cereal-fed Normandy pork etc. Guests can extend their visit with a stay in the hotel, where they can also enjoy its spa facilities.