Menu

Table d'hôtes

DISCOVER THE SPECIALITIES OF NORMANDY

Meals

AT THE CASTLE

We invite you to discover the specialities of our region throughout the year.

COVID-19 : Due to government regulations our restaurant is closed. Our offer changes, breakfasts and meals are now served in your room, in complete privacy. 

Breakfast

Breakfast is served daily in the main lounge and consists of fresh, homemade products.

Lunch - Packed lunch

Lunch baskets can be prepared for your walks. Reservation the day before, until 20h at the reception.

Dinner - Table d'hôtes

Book your dinner at the Château, menu displayed at the reception. Reservation before 8pm the day before. 2 people minimum.

Timetables

Breakfast

8:30 am to 10:00 am 

Dinner

 served from 7:30 pm at our table d’hôtes

(closed on Sunday evenings)

Discover

THE FLAVOURS OF NORMANDY

Our chef, Franck Loustaunau-Huet, has at heart to make the guests discover traditional French cuisine and the specialties of the region. In love with Normandy, he chooses fresh regional products and proposes a traditional, delicate, and inventive cuisine.

Private dinners

A CUSTOM-MADE CULINARY EXPERIENCE

Our Chef will be able to design with you a custom-made dinner for an exceptional evening at the Chateau de Bernesq. As a lover of the region, he will be able to advise you according to your desires and the products of the season.

Menu

Formula* entries | meats | desserts

Rate 45€

Normandy specialties restyled by our chef

ENTRIES

  • Carpaccio of scallops with passion fruit, rocket salad with white balsamic
  • Viking Beef Salad with Old Fashioned Mustard Sauce (72 hours preparation time)
  • Scampi ravioli, broth made with olive oil, mint, and pepper

MEATS

  • Veal fillet steak, crispy potato, tian of vegetables and well-seasoned juice Roasted duck breast, pan-fried pineapple with black pepper and grated lime
  • Roasted saddle of lamb with herbs, gratin of chard, and well-seasoned Porto juice

FISHES

  • Roasted cod steak and potatoes in two cooking, onion marmalade, and bacon vinaigrette
  • Lobster fricassee with civet sauce, Saint-Germain purée
  • Roasted sea bass fillet, fine carrot and grapefruit purée, peas with coriander

DESSERTS

  • Crème brulée with dill and aquavit (exclusive)
  • Chocolate fondant filled with polar blackberries marmelade
  • Blueberry pancakes with vanilla ice cream
  • Cheesecake

*Formula varies daily according to arrivals and season.