Breakfast
A taste of the Pays de Caux, first thing in the morning
A buffet served from 7.45 to 11 am beneath the palm-tree wallpaper, made with Normandy producers we have chosen one by one: bread from Saint-Valery-en-Caux, raw-milk cheeses, local saucisson and sweet treats to share. It's the moment our guests mention most in their reviews, and the one we never rush. €18 per person.
Saint-Valery-en-Caux
Bread and pastries from Maison Ferey
Our baguettes, croissants and pains au chocolat come from Maison Ferey, an artisan bakery in Saint-Valery-en-Caux praised by the Gault & Millau guide. A golden crust that crackles under your fingers, beautifully flaky pastries: the true taste of the coast. And because we love our neighbours too, a little nod to the Mlle Rose bakery, just a stone's throw from the hotel, which we also work with.
In the basket
Croissants and pains au chocolat
Flaky, golden and gathered together in their wicker basket: the little morning luxury, to savour with a coffee or a tea as you watch the courtyard wake up.
A taste of childhood
Moist orange cake
A melt-in-the-mouth crumb, the scent of orange, a thin slice… then a second. The cake of family teatimes, set out on its slate, that we look forward to every morning with the same delight.
For those with a sweet tooth
Chouquettes
Light as a cloud and studded with pearl sugar. You pick one up with the silver tongs, then another: the favourite treat of children… and grown-ups alike.
A Pays de Caux speciality
Saucisson du Marin
Salted and dried in the iodine-rich sea air of the coast, saucisson du Marin is one of our region's treasures. It comes from a Normandy artisan charcutier: Salaisons Roches Blanches, ZA La Vallée, 76450 Cany-Barville. We also buy their rosette and plenty of other charcuterie, served alongside the cured ham on the wooden board.
Normandy, raw milk
Normandy cheeses
Raw-milk camembert and neufchâtel, livarot, pont-l'évêque: the great names of Normandy gathered on a single board. Yes, even at breakfast: around here, it's a tradition.
Hervé Robart, beekeeper and honey producer
Spring honey
A spring-blossom honey, mild and creamy, harvested by Hervé Robart. Enjoy it with a wooden spoon, on a slice of bread that's still crisp.
The little dishes
Jams and caramel
Salted-butter apple caramel, wild strawberry treasure, apricot delight: each little dish has its own chalk label, and everyone has their favourite.
At breakfast
The coffee corner
Espresso, long coffee or tea, by the window and the coffee-table books: during breakfast, everyone helps themselves at their own pace, just as they would at home.