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And we did not reverse the spiral of debtThey have maintained a market share of 63Today newspapers like endangered speciesThe following departments 29 and the regions 2the disaster is all full of internal errorsWhen driving conditions change better take the time to change tiresThey can be very numerous and contradictoryIt's expensive but less than an unemployed judgeThus cotton accounts for 40 of textile fibresOnequarter of the gas consumed in the EU comes from RussiaIt is was once up to six starred Michelin in this Department too unknown: the English channel. Today, only two restaurants holding the baton of Marshal: the Navy and the tidal bore. Two very different tables of the other, but working with the same respect products of the sea and the bocage.
A Navy, hotel-restaurant by the same family since the end of the 19th century, Laurent Cesne, Chief, manage with talent the family business, helped by his mother. His cooking is coherent and its specific firings, the meals, enjoyable. The bites of iodine, periwinkles, lobster, oysters combined flavours fine jelly of shrimp grey, spend like a dream. Very chic Thai broth of Norway lobster tails, coconut milk and fresh coriander, outside heat shock (cold prawns and hot broth), shows a perfect mastery of the tastes of Asia, lined with an elegant "french touch" that confirms the squab of father Delaunay (roasted squab breast, tamarind pulp, and chutney) on the part of the head. His great work on the product (extra meat pigeon), and the bar baked in the oven, Rosemary and Bacon smoked, artichoke poivrade, fennel and onions cooked in the nettle, remind us that there is not need to be a native of Provence to succeed a dish from the Sun. View on the sea and attentive and discreet service.
The other address, it is the tidal bore, guesthouse (luxury rooms, spa) offset atmosphere. The baroque decoration, artwork by Nadia, ex-danseuse of the Ballet of Sofia (Bulgaria), a certain theatricality experiencer, is the framework in a somewhat surprising evening where meals are only one side of an unexpected performance that is keep to disclose and which does not detract from the qualities of the kitchen of her husband. Philippe Hardy, native of the region, is based on the freshness and the requirement of quality of local suppliers (growers, farmers, fishermen, oyster farmers). Our meals (menu "tide" to 76 euros), put in the mouth, rissolés abalone emulsion of aromatic plants, lobster in the milk of coconut, fillet of turbot, trapping juice and vegetables croustifondants: violet carrot, carrot of Carentan, turnip ball gold and Jerusalem artichoke (sublime taste!), cheese (well given the chutneys) and desserts (which some worked in liquid nitrogen to add the spectacular), was greedy and indeed fun. A culinary performance hosted and led by Nadia, very uncomfortable in his role as hostess and Mr Loyal. A rare place and a couple in harmony.
Pily, Cherbourg, hides dark third possible of the Department. Pierre Marion, Emeritus surfer and head of talent, eat a few ambitions justified, judging by his beautiful work on the flavors and textures. The unexpected Tartar of veal, foam potatoes with white truffle oil, cubes of foie gras, while finesse and creaminess, lacquered can lemon ginger green NET, carrot pineapple duxelles and vinegar of cider, a controlled aigre-doux flat, the malignant sages of camembert and Granny Smith hazelnut oil (pie made with raw milk from the farm to the mill of chores), and superb macaroon ice Creole, mango and grape, caramel with rum, worthy of a large house dessert, now occupies this fearless leader.
Finally, Coutances, the Clos of the senses worth a stop. Careful, cooking fresh, friendly service: it pays its fresh addition further down the line.
