Restaurant

The Romanesque

Le Romanesque restaurant offers a relaxed gastronomic experience in a warm, elegant setting. Renowned for his creative and refined cuisine, Chef Kévin Legoy creates a true work of culinary art with each dish, highlighting the region's fresh, seasonal produce.

Le Romanesque is distinguished by its hushed ambience and attentive service, where every guest is welcomed with care and attention. Here, the elegance of the dishes rivals that of the décor, whose windows open onto the sea.

Whether you're looking for a romantic dinner for two, a moment with friends or a business lunch, the restaurant offers a varied menu to satisfy even the most demanding palates.

Intimate, with a modern touch, Le Romanesque offers an enchanted interlude where sensory delight mingles with conviviality, making every meal a memorable experience for hotel guests and out-of-town guests alike.

The Chef

Kévin Legoy

Chef Kévin Legoy, a native of the region, is no novice.
After honing his skills at Domaine Les Hauts de Loire (2* Michelin at the time), he joined the famous Ritz brigade in 2017, where he continued to make his mark.
Two years later, he joined the famous Collection Saint Siméon*****, with a view to reviving his passion for
products from Normandy that he loves so much.
In 2023, at the instigation of Chef Morgan Gremillon, Kévin Legoy took over the reins of the kitchen at the Auberge de la Source.
of the Auberge de la Source. The tone is set: the great classics are revisited with color and gourmandise.
This art and music enthusiast intends to offer Le Romanesque's customers a modern menu,
and sometimes surprisingly subtle combinations.
The region's producers, with whom Chef Legoy exchanges a great deal, remain at the heart of his priorities.
His tenacity and constant questioning are the values that drive his seasonal, locavore cuisine.

The menu

ENTRIES

Mushrooms
Egg yolk, sweet onion and haddock

Line-caught sea bass
Beet, raspberry and smoked herring roe

DISHES

Le Turbot Sauvage
Carrot and beef marrow

Quail
Salsify, chanterelle mushrooms and pear

DESSERTS

Le Soufflé Normand
Apples, Calvados and cream ice cream

Clementine
Chestnut, mango and cardamom