Intuition

Make your way upstairs from the Brasserie les Capucines, which serves simpler fare, to this understated, plush restaurant overlooking the castle of Saint Lô. After acquiring a faithful following of regulars in Coutances, Mickaël Marion has returned to his birthplace and opened the floodgates of his creativity. A steadfast champion of local produce, he frequently goes walking in the countryside and marshes to pick plants and herbs. Back in his kitchen, he waves his magic wand/spoon and lo and behold - meadowsweet ice cream, pesto of wild herbs and lovage appear! He is a past master in the art of subtly assembling stellar Normandy produce – scallops, fish from small boats, with a dash of exoticism. A fine dining experience to remember.

Foraging for Wild Ingredients

• Chef Mickaël Marion personally forages for wild plants and flowers each week in the Marais du Cotentin, incorporating unique flavors like elderflower and wild garlic into his dishes.

Emphasis on Local and Seasonal Produce

• The restaurant focuses on a farm-to-table philosophy, ensuring that all ingredients are fresh, local, and seasonal, which allows for daily improvisation in the menu based on available products.

Intimate Dining Experience

• Located on the upper floor of a brasserie, the restaurant offers a cozy and intimate atmosphere, providing diners with a unique view of the surrounding area while enjoying a meticulously crafted meal.

Signature Ingredients

• Local Seasonal Produce: The restaurant emphasizes the use of fresh, local, and seasonal ingredients, which are sourced from the surrounding Normandy region. This commitment ensures that the flavors are vibrant and reflective of the terroir.
• Wild Plants and Flowers: Chef Mickaël Marion forages weekly in the Marais du Cotentin for wild plants and flowers such as sureau (elderflower), aspérule (woodruff), oxalis, achillée (yarrow), and ail des ours (wild garlic). These ingredients are used in their raw state to enhance dishes with unique and fresh flavors.
• Normandy Lamb: Known for its quality, the lamb from Normandy is a staple in the menu, showcasing the region's rich agricultural heritage.
• Fresh Seafood: The menu features fish caught from local waters, including homard de Barfleur (lobster) and various seasonal catches like sole and vieille (old fish), highlighting the restaurant's dedication to freshness and local sourcing.
• Tomme Jersiaise: A local cheese that adds a distinct flavor profile to dishes, representing the culinary traditions of the region. This cheese is often paired with other local ingredients to create harmonious flavor combinations.

Tasting Menus

• Menu Découverte (Entrée + Plat + Dessert): €49
• Menu Instant (4 plats): €68
• Menu Instant (7 plats): €98