Symbiose

"The name of this restaurant might allude to the close bond between the chef and the sommelier (who is also his partner in life), or the association of food and wine – their respective passions, or between the two set menus. There are two dining spaces: The first is a bar à dégustation, serving dishes to share that tap into influences from far and wide (beef tataki with pickled sesame, Thai-style vegetables). The second is dedicated to fine dining. The chef puts a spin on traditional Normandy fare (such as chicken in a creamy sauce or apple and Calvados dessert), drawing on his years of experience in top-flight restaurants to create modern cuisine with just the right touch of creativity." - Michelin Inspector