Fine Dining at Normandy's finest guesthouse 

Normandy has long been one of France's finest gastronomic regions. World famous for its butter, its prized cream - both lavishly used in local gastronomic specialities - its crisp apples and Calvados. Not to mention its wealth of seafood delicacies and fine pastries.

 

Le Gaudin's chef, Clive has enjoyed a lifetime's passion for food. His skills were honed further by cooking alongside a chef who has worked with big names like Charley Trotter, the American pastry chef, Daniel James at Michelin star Llangoed Hall and John Foster at Coome Abbey.

 

A relaxing pre dinner drink is served with canapés in anticipation of a five course meal to follow. A normal pre dinner drink at Le Gaudin is a Kir Normande which is local to the area consisting of a dash of Kir topped up with bubbling cider.

 

A typical five course meal would consist of a Pear and Stilton tartlet dribbled over with warm pear syrup. Fillet of Pork served with caramelised apples a mustard mash and a pea puree followed by a selection of local cheeses. This would be topped off with a delicious chocolate fondant dribbled with cream.

 

Guests then relax in front of an open fire to relax with an after dinner coffee and a taste of the local apple brandy commonly known as Calvados.

 

Le Gaudin prides it self on catering for all likes and dislikes and as pre requisite always ask there guests prior to arrival in order that the catering suits all.

 

A typical continental breakfast is served in the Breakfast room at a time that suits the guests.