Not the cheapest option in Bayeaux, but arguably the best. Nice setting, in a lovely building, well…read moreappointed. Creative food, great cocktails, good wine list. Worked well with gluten-free. This is a great spot for a nice dinner in Bayeux,

As the trip planner for our group, I wanted to mark the occasion with something special, so I…read morebooked our first ever Michelin star dining experience. After a full day touring the D-Day sites, we were ready for a memorable dinner. The location was easy to find and the exterior was inviting. Staff were attentive, fluent in English, and great at walking us through the menu. On that note, so was every other guest in the restaurant. Literally every table appeared to be American, including a fairly boisterous group seated right next to us. It was a jarring contrast to the quieter, more intimate French restaurants we'd visited earlier in the trip. The food was a mixed bag. The turbot fillet was outstanding, easily among the best fish I've ever had, and the mango and passion fruit rice pudding was a wonderful finish. The rest of the meal, though, didn't leave much of an impression for the price. Speaking of price, come prepared for a steep bill. And if the Michelin star draws you in hoping for an authentic French atmosphere, you may leave a little underwhelmed. On our walk home we passed a charming local spot and all quietly wished we'd eaten there instead.

We ate here because we wanted to try a fancier place. We were seated in the back room which is an…read moreenclosed outdoor space. It has a zippered transparent section that can be opened in nicer weather. Still some nice touches to make it feel elegant. We got a set menu each, she got the slow cooked (7 hour braised) lamb and I got the Normandy style chicken in apple cider sauce, a local specialty. Both were excellent. The lamb was nice and tender and the chicken was moist and flavorful without having the sauce overwhelm the chicken. The desserts were outstanding. The region is known for their apples, so the apple pastry is the chefs creation. The pastry itself looked and tasted like the fine pastry found in baklava. Overall it was very delicious. This place can get busy, so a reservation is recommended. We got lucky and got there right when they opened and were able to get squeezed in.

The food was great but as the owner was closing to go on a trip the menu was limited. We had the…read moreveal and the lamb and both came with potatoes au gratin which were perfect.

I started with a dozen oysters fresh and delicious. For our Mains we had the chicken in an apples…read moreand cream sauce with Calvados flambé And the Duck breast. Service here is very nice and helpful.

This restaurant was recommended to us by our guide so we did come in with high hopes. We ordered…read morethe Table Menu. I chose a fish starter, porc for main and the Normandy tiramisu for dessert. My partner has the escargot, their 'signature' chicken and creme brullee. Overall the food was delicious. Two minor disappointments were the fries, which were cold and soggy and perhaps the worst I've had in France, and the chicken was dry. We really shocked about the chicken, as the chicken in France tends to be better then elsewhere. The restaurant was busy and got more busy as we ate. Our waiter kept forgetting things we'd ordered and he brought us bottled water when we'd ordered tap. Maybe they were short-staffed? The couple sitting at the table next to us who'd arrived a little later had an even harder time getting service. We both had wine brought without glasses to drink it from. The place is clean and modern with a nice little patio. I'm not sure the delicious food made up for the poor service.

This is the perfect little restaurant in the magical town of Deauville. If you are there, it is a…read moremust try. Service is welcoming and fast! Wine list is tight, but a bottle for everyone. Of course the bread is great and it comes with a dipping sauce vice butter - perfect to start. I ordered the three course meal - all were great. In true French form, dessert is a must. Their spin on an eclair with ice cream and warm dark chocolate is the star of the show. I recommend this place!

Our server Adrian was amazing. I had the duck and my wife had the ribeye. Both were cooked to…read moreperfection. The wine selection was also a nice surprise as the pictures shall verify. A nice 10 year old bottle . . . Nice atmosphere and ambience as well. Total expense was surprisingly affordable.

Exceptional food and service. Beautiful setting. One of our favorite meals over ten days in France.read more

Will not comment on all the dishes. In general it's very high quality technique. Flavor was spot…read moreon. Risotto - Very creamy, beets works wonder with a creamy dish. However, it still feels heavy. Smoked pork chop - Excellent flavor. Foie Gras - Perfect texture and taste, went perfectly with the toast.

Found this by chance while wandering around, as the cruise ship docked here and everyone else took…read moreexcursions. We were welcome without reservations, and while they did not speak English, we were provided an English language menu. Such a delightful experience! We chose foie gras, for me, the goat cheese salad for my wife, followed by filet mignon, which was pork , not beef, but in a sauce with sliced apples on a bed of fried potatoes "paillasson sauce and cider and mushrooms." Had I looked more closely I could have ordered the Prime Rib of beef instead, but our meal was delicious anyway. The service was much friendlier than my last trip to France, 50 years ago, but that was not at this restaurant.

Everything is perfect! We ate the special: scallops with beet roots because of scallop season. We…read moreate there twice while in bayeux. The owner is incredibly nice and speaks English. Small and cozy room. One night we had a reservation. One night we did not. It does fill up quickly.

This is a sweet little gem of a restaurant, located in a picturesque area of Bayeux…read more In 2014, the Mr and I had dinner here, so when I booked our return to Bayeux, I made sure and booked a dinner at Le Volet qui Penche. This particular night we chose to share everything beginning with escargot, followed by prime rib for two. It was accompanied by potatoes and a salad. We ended the meal with a peach dessert. Our server chose the wine. First we had a white, then later a red. Both were perfectly paired with our starter and main, and reasonably priced. This was a delicious meal from start to finish. Be sure and make a reservation to avoid disappointment. Many people were turned away while we ate.

Welcome to this modern restaurant gussied up in an old building. Fancy wallpaper mimics aged…read moreplaster. There are lot's of windows which give this place a perennial sense of good cheer. Downstairs, you will find a pocket sized dining room overlooking diners outside at several additional tables in the shadow of the Cathedral. The second floor is accessible only by a ship's ladder and is compact without feeling cramped or crowded. (Think Chez L'Ami Jean in Paris and Cha Ca in Hanoi for that claustrophobic dining experience. Those are places where you all have to lift a fork and then chew in unison otherwise it won't work.) The Staff: Parlez only 5 words in French, even butchered French, and they will glow and shine with pride that you tried. Yes, both waitresses are harried going up and down those steep stairs all night like mad hamsters, but sit back and sip your Vin du pays (tonight, Merlot) and let the time tick. Wine and Aperitifs: There is ubiquitous selection of Kir this and that. A Cider or too (we're in apple country), and a tight wine list. In the USA "house wine" comes in a waxed box with someone's missing Step-dad pictured on the side. It usually has a shelf life equal to Uranium. In France the house wine is often the chef's favorite and an excellent choice. The French, bless them, do not abide poor wine. Here, the Merlot was as soft and dry as a toweled off baby after a tour in the tub. It was fit for Royalty, a royal wine snob, or anyone who simply likes things simple and good. The Vibe: Who goes there? Tourists who were underwhelmed with Le Pommier and thought they could do better. And we all did that here. So can you. The Food: There are Prix Fixe choices. All are beyond very reasonable and all different. Then there is a 4th menu offering you a choice of anything from the previous three menus in case you can't decide and finally there is an ala carte option. The Prix Fixe alternatives make the most sense and are the best value, so don't be that person. In the USA often the Blue Plate Special is usually a walk-in clean out. This is fairly priced fare in a country that isn't bashful about overcharging for chow. The Camembert Tart with Roasted Apples set on Puff Pastry positively oozed gooey cheese, melting like a suitor's heart. It was sweet, tart, and salty which are all fine attributes in a tarte, a tart and a significant other. It is accompanied by a perky simple fresh garden salad splashed with a light Vinaigrette. The Pork Pate masqueraded as Pate, but take off it's mask and you will find a wonderful Head Cheese. It had all the requisite piggy parts in gelatin. Blue Collar Pate it was and perfect for me. The pig doesn't grow it or own it that I won't eat it and like it. The key is to get the pig to stop wiggling while the chef helps himself to things the pig didn't want any more. Good for me. Then came the Skate Wing (how often do you see those?) My Wing was buried in butter and garlic and served with Sweet Potatoes piped into swirls, a pile-o-baby Vegetables all cooked al dente crisp along with a Spinach Timbale. Beautiful as a fashion show with each taste treat struttin' their stuff on the plate. The Chicken Fricasse with Frites, Baby Artichokes elevated Chicken to regal status. Braised in white wine it was stellar from it's thighs to yours. And in summation, there was a Apple Tarte with delicious house made Vanilla Ice Cream. (Good Vanilla Ice Cream is evidence that there is God. This Ice Cream made me a believer.) Both Ben and Jerry would commit crimes against nature in public to learn how to make this. The fresh Apples were cooked off until they were soft and then neatly arranged on a Puff Pastry tray that crisp and buttery. My evening began and ended with a tarte, so to speak, but I was happy to do my part. I ate it all and asked the four people at the next table if they were going to eat everything they ordered.

Fantastique Poulet, pâte, et soupe a l'oignon gratinée! Trea…read morebon service et thé pate foie gras. Merveilleux !!!