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Les Gîtes du Pâtis
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http://www.baiedesomme.fr/fr/envie-de-saveurs-gourmandes

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http://www.baiedesomme.fr/fr/cap-hornu-hotel-restaurant

Enjoy food in season

The chief cook, Didier Coppier, took for mission to "make others discover regional culinary savours". If he gets inspiration from his grand mother's recipes, he likes all the same to reinvent the typical meals of the Baie and to concoct some "surprises" for his guests...

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Taste the delights of the garden

Forget everything that you've already tasted and wake up your papillae. At the Gardener Table, chief cook, Ludovic Dupont, belongs to the family of the gatherers. Each morning in the garden, he is doing a full harvest of flowers and edible herbs which will inspire him for the plate of the day. And it is a delicious and subtle balance of surprising savours and new colours which is offered to you.

http://www.baiedesomme.fr/fr/jardins-de-valloires

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Feast naturally

In the heart of the pine forest, La Tablée du Marquenterre proposes authentic cooking of the region. According to season, you will choose a table near the fire or on the terrace. And according to season, you will discover a new menu elaborated from local products. Only at lunch time

http://www.baiedesomme.fr/fr/parc-du-marquenterre

A little Anglo-Saxon taste

Installed in the club house, the Restaurant du Lac is resolutely of british inspiration. Accessible to all, golfers or not, it proposes a familial cooking, different formulae for all ages. The speciality of the chef is the welsh, 100% cheddar… reinvigorating! One finds there also the local products and regional specialities from Maritime Picardy, like mussel marmites "marinières" or the "planchettes de la Baie"

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http://www.baiedesomme.fr/fr/golf-de-belle-dune

ChezMado
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http://www.chezmado.com/

Famous for a century, meeting point of the Parisians, « Chez Mado » is one of those exceptional places which survive the passing of time.

Facing the only beach of the North with a southern exposure, this table at le Crotoy adds to its unique view on the Baie a high class seafood gastronomy. One can enjoy "plateaux de fruit de mer", "sole meunière", "mussels our way", lobster royal, poched turbot hollandaise sauce... Meat lovers will also take part in the feast, with lamb from salted meadows, braised beef fillet or the duck tournedos with Jerez vinegar.

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http://ches3piotscoechons.pagesperso-orange.fr/crbst_0.html#top

The tavern of the 3 little pigs

Longing for savours

Back to neighborhoods

Back to neighborhoods

Plan of the site HERE

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RECEPTION | LES GÎTES DU PÂTIS | NEIGHBORHOODS | CONTACTS

Plan of the site HERE

| Reception | Les Gîtes du Pâtis | Neighborhoods | Contacts |

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ChezMado