In a picturesque corner of Normandy, English chef Edward Delling-Williams fell in love with this presbytery that he has turned into a locavore gastro-pub. Untreated wood tables, hunting trophies on the wall, an imposing stone fireplace and exposed rafters set the scene. Here, hungry diners can dig into dishes such as mussels with aioli followed by a duck confit with an original and beautifully refreshing cucumber and mint salad, rounded off with a moist courgette loaf cake. The chef also owns a farm, where he grows his own fruit and vegetables.