Our
Chef has the savoir-faire to put classic
recipes together with contemporary cuisine.
Each
and every dish follows this philosophy
:
Instant
marinade of oysters in their shells, cider
jelly with apple tree honey,
Andouille de Vire "raviole",
with a China tea sauce,
Scallop carpaccio, served with celeriac
and fresh truffles,
Tender crab remoulade with a Mousseline
sauce and shellfish oil,
Cauliflower taboulé, chilled, cucumber
coulis,
Lobster lasagne, purple potatoes, also
called China truffles...
The
restaurant La Fleur de Sel in Honfleur
offers a refined gastronomy and
serves both meat and fish specialties...
