Wood panelling, parquet floors and 18C furnishings set the swish, elegant scene. The dedicated chef draws inspiration from the château's vegetable garden and from produce grown by small-scale suppliers. His delicate cuisine features a variety of appetising takes on Normandy produce and pleasing alliances of flavours, for example: slow roasted free-range chicken, confit of shredded leg with pleurote mushrooms and elderflower jelly; pearlescent brill, confit of fennel, carrot seasoning and lobster bisque. First-class, seamless service.