La Mère Poulard

Frommer's Review

This country inn is a shrine to those who revere the omelet that Annette Poulard created in 1888, when the hotel was founded. It's under the same ownership as the more rustic Les Terrasses Poulard . Annette Poulard's secret has been passed on to the inn's operators: The beaten eggs are cooked over an oak fire in a long-handled copper skillet. The frothy mixture creates more of an open-fire soufflé than an omelet. Other specialties are agneau du pré salé (lamb raised on the saltwater marshes near the foundations of the abbey) and an array of fish, including lobster.

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