Le Volet qui Penche
Everything on chef Jerôme Alix’s menu is made with locally sourced ingredients—cheese from Caen, bread from the Maison Moisson bakery in Bayeux (17 rue St Martin), meat from the Orne region, oysters from Asnelles and eggs from a farm in Castillon just up the road—the lot, lovingly concocted into delicious dishes like millefeuille (layers) of beet and goat’s cheese, tartare of beef, and sweet, vanilla crème brûlée. Live music is sometimes performed too.
Everything on chef Jerôme Alix’s menu is made with locally sourced ingredients—cheese from Caen, bread from the Maison Moisson bakery in Bayeux (17 rue St Martin), meat from the Orne region, oysters from Asnelles and eggs from a farm in Castillon just up the road—the lot, lovingly concocted into delicious dishes like millefeuille (layers) of beet and goat’s cheese, tartare of beef, and sweet, vanilla crème brûlée. Live music is sometimes performed too.
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