L'Endroit
A loft-like atmosphere, a resolutely trendy style, a kitchen that opens onto the dining room: L'Endroit is bistronomic! Charolais rib of beef (matured for 8 weeks), pork chop in a casserole cooked with hay, roasted monkfish with shellfish cream, whole sea bass roasted with thyme and rosemary. Rotisserie outside
Possibility of privatization. Jazz dinners every first Friday of the month upon reservation.
Closed on Sundays and Mondays (exception for some public holidays)
A decidedly trendy style and a kitchen open to the room: L’Endroit is bistronomic! Charolais rib, Pork side, roasted Lotte with crustacean cream, roasted Bar with thyme and rosemary
Possibility to privatize. Diners jazz every first Friday of the month by reservation.
Ein ausgesprochen trendiger Stil und eine zum Raum offene Küche: L’Endroit ist bistronomisch! Charolaisrippe, Schweinefleisch, gebratene Lotte mit Krustentiersahne, gebratene Bar mit Thymian und Rosmarin
Possibility for private use. Jazz dinners every first Friday of the month on reservation.
Opening / reception hours
Group reception
Languages spoken
Specialties
Culinary specialties
- Normandy cuisine
- Traditional cuisine
