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In the kitchen of La Belle-Epoque at Le Normandy Hotel

Pré d'Auge snails at 1899

Cooking with starred chef Maximin Hellio

Angus beef chuck at Le Jardin

Stories about apples, cider and Calvados at Le Manoir d'Apreval

Scallops' carpaccio at L'Essentiel

Pollack fillet and organic vegetables at Le Bellevue

Martine Lambert ice cream making secrets

Beef chuck steak and lobster at Le Spinnaker

Making a real Vallée d'Auge chicken at Le Bistro Fleuri