NORMOTEL LA MARINE
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A seafood platter, cooked according to the market and the seasons, and other specialities à la carte in an original restaurant.
Cooked by market and season, Chef Patrick Sarrazin's à la carte specialties change regularly. The dishes are of the most classic kind, such as the most original roast bar, such as the vehicular veins of calvados and old mustard. In a warm and elegant room, you can also enjoy a seafood platter (to order 72 hours in advance) or a tasty back of cod in crust, risotto and shellfish. The originality of this restaurant lies around its piano bar and its jazzy atmosphere that will delight your evenings.
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