Le Pommier

Frommer's Review

One of the most appealing restaurants in Bayeux's historic zone occupies an 18th-century building. Ceiling beams, stone ceiling vaults, and exposed masonry enhance the trio of dining rooms. The establishment is devotedly Norman, with cuisine that reflects the region's long tradition of baking with apples (the name translates as "the apple tree") and cream (though its use is limited to make the food a bit healthier). The health-conscious staff is proud that the dishes "aren't drowned in gravies and sauces." Menu items evolve with the seasons. You can usually expect dishes such as foie gras of duckling; rabbit stew braised in cider; and a platter that contains two kinds of fish served with chitterling sausage and a sauce of cream and chitterling drippings.

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