Restaurant chateau les bruyeres a charming castle hotel in Normandy, castle chateaux et hotels de France in Normandy , charming hotel and restaurant in Normandy , castle hotel near Deauville in Normandy

A   p a s s i o n  -  t h e   s e c r e t   o f   g o u r m e t   h a r m o n y

In the heart of one of the most famous cider areas of the Pays d’Auge, a region where food is of the utmost importance, the gastronomic restaurant at the Château Les Bruyères offers a level of cuisine as creative as it is pleasing - delicious marriage of local produce from the land and the sea.

As soon as he dons his chef’s toque, Philippe Harfaux becomes a poet : “cooking, a journey into the senses, is a mysterious transformation process. It takes us along the path to our very roots in the Auge country where tradition and know-how meet.”

And when the poet picks up his culinary pen, he takes his inspiration from the richness of the Norman land, reinventing each day his art using the freshest seasonal produce available. As a nature lover he approaches his cookery first and foremost by using the independent, local producers of the finest Cambremer lamb, cheeses and the fish landed from the boats in Port en Bessin.

Lovingly selected, the local products are prepared with the greatest of respect for their taste highlighted by subtle blends of spices and aromatic herbs : camembert is partnered with hot oysters, foie gras is marinated in Pommeau, monkfish is flambéed in Calvados and the sweet and sour flavours of apples and pears are delicately combined with kidneys.

Once you are comfortably settled in the conservatory and its light and elegant dining room you will find yourself irresistibly immersed in the world of smooth Pommeau complementing the marinated foie gras surrounded by crisp slices of apple. The heavenly flavours of a dry, full bodied cider teamed with the strong taste of the veal kidneys are now really tickling your taste buds.

This is the whole new world of subtle blends of art and food.

Discover repices of the chef Philippe Harfaux:

• Roast cod steaks with apple chutney and crunchy Pont l'Évêque crust
  
  
• Filet mignon de Porcelet au "Cru de Cambremer"