A stone's throw from the River Eure, this modern restaurant showcases the talents of chef Valentin Harou and pastry chef Alice Picard, both of whom trained at top establishments (eg Le Meurice, Le K2, L'Oiseau Blanc). Their cuisine aligns with the seasons and makes the most of local produce, incorporating a few nods to the region: Camembert gougère, "trou normand" palate cleanser of Cox's apple sorbet and Calvados.