Le Manoir du Lys

Deep in the Normandy countryside, the huge forest of Andaine seems to have put down roots in this wood-rich restaurant as it nurtures and nourishes Franck Quinton’s forest-inspired cooking. His way with mushrooms is second to none: tricholoma, bearded hedgehog, blue foot or grey and yellow oyster mushrooms make guest appearances in his famous “mushroom toastie”. The surrounding woodland plays a prominent role in his cooking, as the Douglas pine used in herbal tea illustrates. A committed champion of local produce, the chef cherry-picks his meat, veg from down the road and creamy Gillot AOP camembert. Delicacy-laden dishes and razor-sharp craftsmanship, to be sampled in an elegant, peaceful interior. Cookery workshops and foraging excursions.