In an elegant and airy room with large bay windows, savour a gastronomic, modern cuisine full of local colour and fragrance and revisited with each new season.

Among our regional specialities, Duck Foie Gras au Pommeau (a local fortified wine made from apple), Sole à la Normande and for dessert, the delicious Normandy Douceur.

Dishes full of character and always served with home bread prepared with fresh produce chosen by our Chefs, Régis LIGOT and Didier GODEFROY.

Beautifully presented, the Dauphjin’s food is an invitation to a pure moment of escape and relaxation…

Opening times: 12.15am-1.30pm
                        7.15pm-9.30pm

Open each day. Closed only at the Sunday diner.

The « Renaissance » is situated in front of the hotel at street level. With its bistrot style atmosphere, it offers a full and varied menu with prices starting at just 12 €.

Comfortably seated you can enjoy  delicious dishes prepared by the same chefs as the Gastronomic Restaurant and of course always served with our delicious homemade bread made from red label flour.

Opening times: 12am-2.30pm
                        7pm-10.30pm

Open each day without any closing.

Régis LIGOT and Didier GODEFROY are in charge of the Dauphin Hotel’s two restaurants, both come from the Orne and are equally enthusiastic about creating new and exciting flavours.

Before becoming the proprietor of the Hotel in 1999, Régis LIGOT started learning his trade her when he was just a teenager…he went on to the Grandville Catering College and then gained more experience working as an apprentice in restaurants around France.

In 1983 he created the “Jardin Gourmand”, a restaurant situated in the Yvelines which he managed for 16 years before returning to his native grounds.

For his part, Didier GODEFROY has worked in many prestigious establishments not least among them The Scribe in Paris and Dauphin Hotel from 1996-1997 before rejoining Régis LIGOT.

The last 27 of May, we have celebrated his bronze medal at the Tripe National competition. Thanks to him for his know-how and congratulations.