Normandie, France

Anthony Caillot's waterfront restaurant on the Presqu’île of Caen, overlooking the Bassin Saint-Pierre marina, is depicted by a stylish, trendy decor. The chef signs a several-course set menu starring Normandy produce courtesy of inventive, bold recipes: raviole of duck foie gras in a strawberry-spiked stock; red mullet with a crispy skin, cauliflower mousseline and yuzu-laced sabayon; barbecued lamb, carrots in orange blossom water and a spicy seasoning.

This restaurant with a bright, contemporary decor delivers the goods when it promises a warm welcome. Chef Gaëtan Crespin works with excellent seasonal produce, most sourced locally, to craft creative and technically on-point cuisine. A shining example comes in the form of his scallops, endive and clementine, or roast veal, parsnips and shiitake… And with excellent value for money guaranteed, it was love at first bite!

In a cobbled lane opposite the church, Église St Maclou, a new gourmet haven awaits foodies in the historical heart of Rouen. Japanese chef Takahiro Oikawa, a devotee of French gastronomy, cooks up his brand of seasonal French cuisine, infused with Japanese accents. He crafts wonderfully vibrant no-nonsense dishes, such as pâté en croûte with confit octopus and yuzu, aubergine-miso dip, karaage-style veal sweetbreads, followed by silky custard tart for dessert: this chef has mastered every aspect of his art.

Just a stone's throw from the romantic ruins of Hambye Abbey, this welcoming hotel-restaurant run by an endearing couple is a hit with the locals. The tastefully restored interior sports a colourful vibe with a fireplace in winter and a large terrace overlooking the Sienne come summertime. The chef, who learned the trade here before moving on to other prestigious establishments, has returned to his roots, producing tasty, no-frills cuisine that draws upon his solid classical background, illustrated by risotto of Pont l'Évêque cheese, andouille sausage, a hint of cider vinegar and a crunchy cracker. Excellent value for money.

This former fishermen’s bar enjoys a verdant setting practically on the banks of the Orne. In keeping with the house traditions, the chef revamps hearty, wholesome recipes that keep pace with the seasons. Searingly good food!

Alexandre and Mélanie Baranzelli are thriving in a new venue oozing with country charm: picture a stream spanned by two bridges and a watermill! The chef, after honing his skills in top establishments, demonstrates his fondness for traditional recipes from his native Normandy, to which he is increasingly adding his own distinctive culinary hallmark.

Auberge de la Mine

Formerly the canteen of the local iron ore mine (closed in April 1970), this inn has been the haunt of the same chef for over 40 years. Trained classically, his watchword is simplicity and his cooking is the epitome of straightforward authenticity, albeit with flawless technique and inspired creativity. Examples include calf’s sweetbread flanked by Vire andouille and braised in hay – culinary bliss! This enticing seasonal score is served in two stylishly sleek dining rooms that manage to avoid the starched formality that can be characteristic of such places… What a treat to go down the mine!

In this pretty half-timbered house just opposite the ruins of the abbey, a friendly green-fingered chef showcases his passion for the riches of Normandy's terroir. Following the seasons, he fêtes ingredients such as trout, beef and lamb, ciders and Calvados, goat's and cow's cheeses. Everything comes from Normandy, not least the fruit and vegetables picked in the restaurant's kitchen garden – the chef does his own planting. With the greens and pastures of Normandy on his doorstep, he composes the magnificent cheese trolley using produce from neighbouring farms. Savour in an inviting and chic contemporary interior, or in the glass-paned extension giving onto the terrace.

Near Giverny, the main square of Gasny is home to this full-blown Normandy-style, half-timbered family-run inn. The chef favours local produce in his inspired cooking, steeped in gutsy sauces and forthright flavours. His signature dish, risotto of langoustines, is to die for! The interior boasts a bar, a cellar, two contemporary dining rooms and a patio come fine weather.

Auberge Sauvage

This former 16C presbytery in the heart of a photogenic country village on the road to Mont Saint Michel is home to a restaurant flanked by a cottage garden, which provides chef Thomas Benady with plenty of produce (veggies, fruit, aromatic herbs, flowers…), as well as inspiration for his single set surprise menu. The chef also frequently works with small local producers and independent fishermen. You can expect a vegetable-focused, seafood slant presented and plated in a modern, minimalist manner and above all steeped in the distinctive personality and character of its author. Examples include his work with beetroot or a vegetable sausage stuffed with celery and garden herbs. The chef’s partner, Jessica, elegantly manages the front of house. A few stylish guestrooms also available. Seating is limited so reservations are recommended.

In the heart of Le Vaugueux, an area of Caen beloved of tourists, a stone's throw from the castle, this restaurant takes the Latin name of the Pays d'Auge, birthplace of chef Grégoire James. The interior elegantly blends old-world charm – exposed beams, half-timbering and Caen stone – with refined contemporary furnishings. The modern cuisine takes the form of a concise menu, featuring local producers and organic ingredients (pea tartlet, goat's cheese, fresh herbs; Bayeux pork, sautéed potatoes, grilled courgettes, reduced jus). In fine weather, the patio terrace to the rear of the restaurant makes for a peaceful setting.

Let us make no bones about it: in this bistro, it is the sea that decides, and the dishes depend directly on the local catch. Enjoy squid, foie gras du pêcheur, sole du bistro or scallops with lentils. Quality and freshness are the order of the day, and what generosity in the preparations!