Ivan Vautier

A Michelin-starred restaurant in Normandy occupies a contemporary pavilion set within manicured gardens near Omaha Beach. Fifty to one hundred fifty guests experience the chef's tasting menus personally overseen and modified for celebratory occasions. The dining room features floor-to-ceiling windows framing the surrounding vegetation, and the kitchen remains visible from certain sightlines. The chef sources ingredients within a narrow radius, often walking to nearby farms to select daily products. Catering requires advance planning and direct consultation with kitchen staff.