In a picturesque nook of Normandy, English chef Edward Delling-Williams (formerly of the Grand Bain in Paris) fell in love with this presbytery that he has turned into a venue that is somewhere between an English pub and a Normandy bistro. Untreated wood tables, hunting trophies, a huge stone fireplace and bare rafters set the scene for hungry diners to dig into dishes ranging from mussels with aïoli and confit of duck served with a knock-out cucumber and mint salad to melt-in-the-mouth courgette cake. A staunch advocate of local produce, Ed has no lack of projects up his sleeve, including the creation of a small farm.