Wooden panelling, floorboards and 18C furniture make for an elegant and refined setting. The serious-minded chef draws inspiration from the château's vegetable garden and from produce grown by his small-scale suppliers. His delicate cuisine features a variety of appetising takes on Normandy produce and pleasing alliances of flavours, for example: calf sweetbreads sautéed in butter and lime, broad beans and radishes in a lemongrass broth, radish leaf pesto; steamed John Dory, glazed beetroot, chard and shellfish, saffron sauce. The highly attentive service is top-notch.