AUBERGE DU VIEUX LOGIS
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Facing the church, the Auberge du Vieux Logis and its half-timbered rooms remain intact to welcome its guests. The setting of the room is warm and elegant, a private lounge is at your disposal, in summer the patio always opens its doors in a pretty setting. The chef, Eric Boilay, invites you to a revisited local cuisine based entirely on noble products, which has earned him the Table gastronomique label from Tables et Auberges de France for many years. On the menu, cod with andouille de Vire; foie gras nems, shallots jam, balsamic whipped cream; Vallée d'Auge veal fillet and celery mousseline with hazelnuts; puff pastry with caramelized apples; jar of fresh cream and gingerbread ice cream.
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