In 2023, when I took over the restaurant kitchen with Robine, we had to rethink everything. The organisation of the workstations, kitchen layout, orders, products, recipes, and in accordance with our campsite’s ecological commitment, I wanted to emphasise the environmental aspect while still offering dishes for everyone… I particularly liked this new challenge!

So Robine and I started by training in veggie cooking to discover possible alternatives to meat and dairy. By following a course with a Lebanese chef, we had undeniably broadened our knowledge, however, we then wanted to adapt this rich and colourful cuisine to our Norman terroir and the treasures offered to us by local producers…

During the winter, we developed a varied and committed menu that can satisfy the whole family, and we dared to do the unthinkable: remove the famous “steak frites” from the menu! So we cooked differently…

Today, we offer tasty cuisine, mostly plant-based, colorful and seasonal. Pink burger with tzatziki sauce, lentil dahl with yogurt and peanut butter, Buddha bowl or fried egg  and chips are among the many proposals of the restaurant.

But don’t worry, you will still find the local speciality: chicken supreme in Vallée d’Auge sauce or the Classic Burger, and beef bourguignon or sautéed caramelised pork as daily suggestions (the meat of which comes from breeders of the Pays d’Auge, 5km away). And madness, we also offer pizzas with ham on them 😉!!

Jess