If you, like the Impressionists, are mesmerised by the changing light and colours of Normandy, then you must make a beeline for this restaurant established in a half-timbered inn between Houlgate and Deauville. In addition to parquet floors and light wooden furniture, the spacious, airy dining room enjoys a double exposure. The chef, whose parents ran a restaurant, serves hearty seasonal fare and aims to work with top-quality local produce (Normandy beef, lamb from salt marshes). His loin of pollock with steamed vegetables, smoked stock and an emulsion of sesame is emblematic of his creativity.