Carte & Menus

• Our Seasonal Card

L Instant Plaisir

Le Choix du Chef

Le Bessin en Gourmandises

Our Vegetarian Card

Chef Nicolas Fages,

1 Michelin Star


Pan fried duck foie gras,

roquette juice, candied cédrat lemon Macaroon of Espelette chili

Soft-boiled organic egg,

Lardo di Colonnata, pumpkin and hazelnuts, red onion and foam nutmeg

The mackerel,

Steamed with yuzu and sesame oil, Leeks and grapefruit in French dressing


The Scallops,

roasted with parsley, garlic and lemon, parsley juice, leeks, and hazelnuts butter

The daily fish,

celeriac and leaves in butter, truffle oil and toast

The Turbot,

pan-fried, mashed carrots, parsnips, raw carrots, cream and vanilla foam


Roasted squab from « Suisse Normande »,

offal on a toast, candied duck leg with Raz el Hanout, swiss chard

and barley in candied lemon sauce

Norman Beef,

roasted, french fry in truffle oil, cooking juice with candied shallots

The rabbit, following my Grandmother recipe…

the saddle with black olive tapenade, almonds, cooking juice of black olive, spinash


Chuck beef,

with red wine sauce like a Bourguignon,

home made pasta and mushrooms, Cochon de Bayeux bacon


Our selection of Norman cheese with its garniture

Roasted Norman camembert,

stuffed with olives ‘’ tapenade’’, seasonal salad



a mousse in a chocolate ball , crusty praline cake,

ice cream of almond milk

Our selection of homemade sorbets

and italian ice cream


roasted slice, on a baba au rhum,moroccan spices, whipped cream

Citrus fruits,

orange marmelade and biscuit, clémentine sorbet, « main de bouddha » grated

and candied

Château de Sully - Hôtel Restaurant - Route de Port-en-Bessin - 14400 Bayeux Sully - Normandie - France
Tel. : +33 (0)2 31 22 29 48 - Fax : +33 (0)2 31 22 64 77 - Email :   Facebook
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