Maison Caillet

Chef Pierre Caillet, awarded the title of Meilleur Ouvrier de France in 2011, not only boasts faultless culinary technique, but also wins us over with his feeling for the ingredients and contagious energy. Original creations (his exuberant scallops in a passion fruit crust are a perfect example), interplay of textures and flavours, fine produce from the Normandy terroir… and let's not forget the judicious use of herbs and vegetables from the extensive kitchen garden: a winning formula. Last but not least, this 19C inn also has inviting, cosy guestrooms with private terraces overlooking the lake.

• A Michelin-starred restaurant and small hotel in a 19th-century inn, guestrooms have private terraces overlooking the lake.
• Pierre Caillet holds the Meilleur Ouvrier de France title (2011), the cooking is precise but garden-led.
• A published sustainability stance, composting organic waste and working to reduce and recycle packaging, plus a sustainable-fishing policy.

• Vegetables, herbs and plants from an extensive kitchen garden, a stated core of the cooking.
• Normandy terroir produce, with technique-forward, texture-driven plates.
• A house signature: exuberant scallops in a passion fruit crust.
• Sustainable fish sourcing, aligned with Ethic Ocean and Bon pour le Climat recommendations.

Four menu formats, all tied to seasons and garden harvests. Lunch on weekdays features a Menu du Jour (€48) and a shorter formule (€38). The main tasting menus are La P’tite Calville (€68, 3 courses drawn from La Calville), La Calville (€98, 5 courses) and La Tentation (€138, 8 courses). Recent menu examples include scallop coral with red cabbage and cherry pickles, foie gras with rutabaga and hazelnut, winter leek with egg and hana-yuzu, and a ray wing with watercress and sea urchin.