Menus

Roméo grew up in Benin and began drinking at a very young age from the fumes of’Akpèssè (cooked agouti) with tomato and becomes passionate about steaming cooking Destruction (sweet crepes) in the kitchens of his grandmothers.

After training in Lomé (Togo) and Addis Ababa (Ethiopia) and Cotonou (Benin), where he worked in the kitchens of the country's most beautiful hotels, he joined the family of great French cuisine at Pergolèse and then at Divellec.

His inspirations: the fishing he practices passionately in his Norman refuge – and the beautiful seafood products, which he sometimes likes to enhance with touches of his childhood passions: Ethiopian coffee, baobab fruit or fonio in salad…

At lunch

Surprise menus of the evening

Thank you for letting us know in advance about any allergies, intolerances or specific dietary requirements (pescatarian, vegetarian, etc.) – or simply anything you don’t like. Our chef will be happy to adapt his menu for you.