Le Donjon - Domaine Saint-Clair

This stylish Normandy manor offers an enticing array of dishes that pays homage to seafood, brought to you by a chef whose commitment is beyond compare. The menu, which the chef devises while at Fécamp fish auction, might feature cockles, lobster, sea urchins or scallops. He draws on these ingredients to produce high-flying dishes that throb with flavour, incorporating intense jus and sauces, and even the odd touch of irreverence, much to our delight. Some dishes linger in the memory: a delectable piece of monkfish, cooked at a low temperature and accompanied by a subtly smoked labneh and a cockle vinaigrette – the kind of intense and addictive concoction one would like to see more often. Meals are served in a somewhat eclectic room decorated with a fresco by Jean-Charles de Castelbajac, with views of Étretat and its cliffs on the horizon. Individually decorated guestrooms for those wishing to prolong the experience as well as a bistro with a terrace next to the pool for more informal dining. Weekend brunch during the summer.