La Licorne Royale

In this old half-timbered house in a small Normandy village, the chef has proved himself to be an extraordinary craftsman. Boasting sound technical skills (especially when it comes to sauces and emulsions), he is equally at ease when it comes to allying seafood, local ingredients and the flavours of the South of France. The chic, classically inspired decor features numerous references to the battles fought by Napoleon.

What sets it apart:

• A Napoleonic-themed dining room in a building that dates back to 1610, originally a relais de poste.
• Sauce craft as a house signature, beet vinaigrette for trout, orange butter for scallops, truffle-boosted meat jus.
• A garden terrace and on-site rooms, making it a destination meal rather than a quick stop.

Signature ingredients and anchors of the kitchen:

• Normandy trout, often paired with sharp, vegetable-led acidity.
• Beetroot, used for vivid, tangy vinaigrettes.
• Scallops, finished with citrus butter, especially orange.
• Truffle, worked into reduced meat juices for depth.
• Organic market-garden vegetables, treated as central plates, not garnish.
• Farm-reared meats, supported by classic French sauce work.

A one-star dining room in the village of Lyons-la-Forêt, set inside a house that opened in 1610 as a coaching inn. Chef Christophe Poirier cooks modern French plates built around first-rate local produce, organic market-garden vegetables and farm meats, with an emphasis on precise cooking and expressive sauces. Signatures in the Michelin description include trout with beetroot vinaigrette, scallops finished with orange butter, and a concentrated truffle-laced meat jus. In good weather, the terrace opens onto the garden, and the hotel rooms make it easy to turn dinner into an overnight stay.