Restaurant la Ferme des Mares

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The perfect alliance between France and the UK, from the kitchen garden to the plate. Enemy brothers agree to a gourmet ceasefire under the aegis of head chef Mike. In a cosy, friendly and intimate setting, the flavours blend to perfection under the eye of this creative Brit. Traditions come alive on the plate, with seasonal produce sourced from producers 30km away. He selects them with the utmost care for their expertise and the quality of their produce. Every week, the chef goes to the organic market in Bretteville-sur-Ay to choose the best ingredients. The 'Entre deux Champs' association also supplies him with vegetables and mushrooms. The organic eggs come from Saint-Nicolas-de-Pierrepont, the fish from the Cherbourg fish auction and the meat from a cutting plant a stone's throw away. As for the dairy products, they proudly bear the Isigny-Sainte-Mère stamp. What's more, the establishment has a generous vegetable garden, with courgettes, cucumbers, artichokes, radishes and squash all in season. In spring, this patch of land turns red with the arrival of raspberries, strawberries and redcurrants. Locavore cuisine par excellence. With his team, Mike sublimates local specialities such as pre-salted lamb from the Havre de Saint-Germain-sur-Ay, a real jewel of the bocage. Let yourself be carried away by the quintessence of Norman gastronomy, an experience that will delight your senses. Throughout the week, the chef unveils a market-fresh menu using local produce. The dishes change according to what's available and what's in season, so you'll be surprised at every bite. The menu changes every month, and every day if you're staying at the hotel. Each dinner is full of surprises, with a touch of eclecticism influenced by Asian, African and Thai cuisine. On the menu, the Wellington steak, an English institution, accompanies the beef cheek maki. For dessert, the sweet hint of roasted pineapple goes perfectly with the ginger cake. To complete the experience, the wine selection is also meticulous. The wine list features French grands crus and foreign varietals from Italy, Spain and elsewhere. A bold choice, just like the chef's creations. In the kitchen, Mike, this young Englishman from Brighton, transports your taste buds with flavours gleaned from his travels. After honing his skills in London restaurants, his adventures took him to Africa and even Asia. After a stopover in Cherbourg, he devoted some time to teaching before succumbing once again to the call of the stove. His passion is contagious and he is happy to share it, whether on the radio on France Bleu or France 3. His expertise has also been recognised by the Collège Culinaire de France. For those keen to learn how to cook, Mike organises themed cookery workshops based on world gastronomy. The most popular with novices and initiates alike? Without doubt the macaroon-making workshop, an iconic part of our gastronomic heritage.