La Musardière dinner.

Dinner was a delight on so many levels. We both went for the Normandy Beef, with blanched spring onion, crispy potatoes in an exquisite jus, pudding was for me a honey mouse with biscuit, plus honey mead. ..Mark went for the cheese.
This faded French charmed hotel is in the Michelin guide, we landed on our feet here without trying… We are sadly coming back tomorrow to try the taster menu 🤭 🫣

From the website.. Benjamin Revel likes to share his bistronomic cuisine which he does not hesitate to tell the hosts we receive. Aged 24 and born in Vernon, having cooked for beautiful houses in France and abroad, Benjamin is attached to the product and its origin, he is committed to protecting nature and the environment by favoring local producers and farmers in the Normandy region. “To create, I start by looking at what is around me, I interact with the producers; it’s them and seasonality that guide me, not the other way around. ”Læs mere