Les Voiles d'Or

Thanks to his wealth of experience, Tristan Arhan's restaurant perched atop the cliffs of Le Pollet (looking out over Dieppe) hits all the right notes. For this chef who is passionate about seafood (and works alone in his kitchen!), it is the catch of the day that sets the agenda. Diners can look forward to exceptionally fresh produce showcased with understated finesse. The sleek and pared-down decor is perfectly in sync with the chef's approach. There are a small terrace for sunny days.

Ultra-small team and dining room

• Team: 2 people; Capacity: 18 seats (lunch 16-18, dinner 14-16). This ultra-tiny operation makes for an extremely intimate Michelin-starred dining experience with a pared-down kitchen.

Two improvised menus and a mood-driven kitchen

• The restaurant offers a very short menu, two improvised menus, and can adapt or change during service to suit individual desires and the season.

Locally sourced seafood, exclusively from Dieppe or Fécamp boats

• The seafood is exclusively sourced from boats in Dieppe or Fécamp Port-en-Bessin, emphasizing ultra-local, fresh catch daily.

Signature Ingredients

• Seafood sourced from Dieppe/Fécamp ports: The restaurant makes seafood the star of every service, with a strict emphasis on locally landed catches from Dieppe and nearby ports (and Fécamp Port-en-Bessin as part of the supply network). This provenance drives seasonality and daily menu variation, underscoring a generous, product-first kitchen.
• Blue lobster (Homard bleu): A signature crustacean in the house repertoire, celebrated in preparations like rosace de homard bleu. Its sweet, delicate meat is showcased with minimal intervention to honor the lobster’s inherent quality and the day’s catch.
• Monkfish (Lotte): A prized seafood ingredient, featured as a medallion (médaillon de lotte) often paired with a celery-based mousseline (mousseline de céleri), highlighting the chef’s focus on letting superb fish speak for itself through refined yet simple accompaniment.
• Pigeon (Pigeonneau désossé laqué au miel): Demonstrates the restaurant’s broader commitment to high-quality ingredients beyond seafood, offering a tender, honey-glazed preparation that reflects seasonal sourcing and careful technique to respect the product.