Ivan Vautier

Purebred Normandy chef Ivan Vautier has been honing his talents for over thirty years in this property, done up in tasteful contemporary vein outside the town centre. Fiercely proud of his region, the chef aims to showcase the very best of Normandy’s ingredients in soul-warming recipes: green asparagus from Bellengreville; wild morels from a local picker; double cream from Isigny Sainte Mère; Normandy raised pork etc, without forgetting the local catch. Those with a sweet tooth will be entranced by the vision of a millefeuille “as high as a skyscraper”!

Open kitchen at Ivan Vautier

• The kitchen is open to the dining room, allowing guests to see the chef at work and observe the cooking process.

A 5-star hotel & spa connected to the restaurant

• The restaurant sits within Hôtel Ivan Vautier, a five‑star hotel with spa, 24/7 secure parking and 24-hour reception, offering a full luxury stay nearby.

Gift experiences and two-person menus available online

• The site sells Coffrets Cadeaux and Chèques Cadeaux, with two-person menus starting at 94€—making it easy to gift a Michelin-starred dining experience.

Signature Ingredients

• Crème d'Isigny: A cornerstone of Norman dairy, Isigny cream is highlighted in dishes such as 'poêlée de saint-pierre crème d'Isigny fumée' where the smoked Isigny cream creates a silky base that enhances the John Dory with onions and leeks. Sourced from local Norman producers, it embodies the terroir of Caen's coast and the restaurant's commitment to pulling flavors from nearby producers.
• Vanilla: An distinctive aromatic thread used both in savory and dessert courses. It flavors the 'tomate confite à la vanille' that accompanies the seared lobster (homard snacké minute) and appears in the dessert profile for the rhubarb-based course, linking land, sea, and fruit with a signature, subtle sweetness.
• Homard (Lobster): A hallmark seafood component in the menu, featured in the lobster starter with vanilla-tomato confit, reflecting Ivan Vautier's coastal-Normandy influences and preference for premium, locally integrated ingredients.
• Saint-Pierre (John Dory): Pan-seared Saint-Pierre enriched with smoked Isigny cream, onions, and leeks; this dish showcases the region's seafood prowess paired with a dairy-driven, smoky cream to evoke the sea and the land in harmony.
• Turbot: A standout main course, Turbot de côte roasted to order with jus de poulet roti and grilled shrimp, illustrating the restaurant's mastery of high-end fish preparation and seasonal Normandy flavors.
• Foie gras: A luxury element appearing in classic French preparations, such as foies gras with horseradish (Raifort) and accompanying components, underscoring the Haute-Normandie tradition and the restaurant's refined use of rich, prized ingredients.
• Langoustines: Featured in tartare preparations and other shellfish-focused dishes, highlighting the region's shellfish bounty and the chef's finesse in combining delicate textures with contrasting flavors.