In the exceptional setting of the Donjon****, on the heights of Étretat and with an exceptional view of the English Channel, Racines is the hotel's bistronomic offering, with seasonal, hotel-style and accessible cuisine. The recipes are classic and the execution is professional, a ceviche of sea bream, tiger leche, labneh with seaweed and pomegranate, a fairly well-cooked lean, just pearly and crusted with spices, fettucine of crisp vegetables and "Etretataise" sauce, beurre blanc with capers, anchovies and mixed spices. Finally, a trompe-l'oeil of chocolate galets. Small cellar with some good references (Bellivière, Loquineau, Pabiot, Riffault...).
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Chef
Chef
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Pastry Cook
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Sommelier
Menu
A la carte
Main dishes
Return from fishing, vegetable fettuccini with Etretataise sauce
€28
Chef
