The restaurant of l’Auberge de l’Abbaye du Bec-Hellouin is a fine example of the l’Eure region’s cooking. The fresh produce is cooked according to the season; You can taste true "home cooking".
As the days grow longer, you will be able to use the sheltered terrace area.
Here is a selection of dishes available:
Coquille Saint Jacques with various accompaniments, Fried cutlet and foie gras ravioli, gambas brochettes, duo of scallops and crayfish, small escargots pots, fried and roasted Turbot on an anchovies tart, fine cuts of beef, with potato butter with truffle juice…and of course the Apple Tart whose reputation continues to grow!
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