©Pxl 20230930 175054254|Restaurant L'Espiègle Bréhal

The Art of good food

The art of good food

Another art, that of “good food” (as defined in the Dictionnaire Le Robert), is cultivated between the sea and the bocage: gastronomy. Granville Terre et Mer is a veritable natural breeding ground for small producers, breeders, craftsmen and fishermen, whose quality products are sublimated by the Destination’s chefs and patissiers.

Focus on the new spots

for eating and drinking

©Seme Entree Ceviche St Jacques|Restaurant Le Sème St Pair sur Mer

Le SèmeSaint-Pair-sur-Mer

Charlotte and Maxime Zésir met when they were studying for their degree in gastronomy. For eight years they accumulated training and experience in catering, cooking, service and sommellerie before opening Le Sème together in Saint-Pair-sur-Mer in April 2023. It wasn’t easy to find a name for this bistronomic restaurant…

They proposed and tested dozens of different names. Finally, starting with the first two letters of their first names (C and M), and after repeating it several times, it became obvious: Sème. It evokes a connection with nature, with the fruit and vegetables they offer. And phonetically, it evokes love, the love that binds them together as a couple.

“Open kitchen, fresh produce and good wine! “is their promise. And that translates into an ultra-short menu that changes every week, a lunch menu that changes every lunchtime, and small and large plates on Sundays. Fresh, raw produce, often well-bred and local, and a fine selection of drinks to accompany the food.

L'EspiègleBréhal

Located in the heart of the town of Bréhal since November 2022, the L’Espiègle restaurant welcomes diners in a modern, relaxed setting.

Ludivine Delahaye and Cyril Guillaumin, both chefs, previously worked in a number of restaurants, some of them Michelin-starred, in Paris, Granville, Chamonix and Rennes, and both gained a wealth of professional experience before opening their own establishment. They attach great importance to transparency and short supply chains. Through the windowed kitchen, customers can discover the little secrets of their philosophy and their bistronomic cuisine: cooking with simple, local ingredients that everyone can buy. Then it’s up to them to make the most of them.

Their menu changes every month and a half to reflect the seasonal nature of the produce. They are keen to use all the ingredients in their recipes, and to avoid waste. For example, they have already made a spider oil from the shells.

Le Sélène Bar

Granville

In January 2023, Mélisande Malle opened her very own wine bar. After obtaining her vocational diploma from the Maurice-Marland hotel school in Granville, the young woman began her professional life working in the catering trade in Paris, London and even New Zealand, where she was a member of the team. working in the restaurant business in Paris, London and even New Zealand, where she managed the opening of several restaurants.

Sélène, relating to the Moon, indicates the trend and her interest in clean wines, often produced by biodynamic agriculture, guided by the lunar calendar. Local ciders, perries and apple juices are also on offer. She has conceived this place as a landmark for lovers of wine and good produce, a bistro for people who have the time to take the time…

To accompany the drinks, she offers small plates, usually to share, which change week after week, season after season, according to her culinary experiments and even her pickings, like the beautiful chanterelles they offered in October. Since November, it has also been possible to have lunch here on Thursdays and Fridays, starting with a single dish at a low price and a dessert. It also hosts events such as conferences and organises themed evenings with chefs.

Before time Café

Granville

Following the launch of the C’est l’heure gin bar in 2021, in the same street, the creators of the atmosphere, Daniel and Manon Leroy, have taken their inspiration from the Australian culture, brought back from the country of their birth.
for this new friendly place, inspired by Australian culture, brought back from the country of his birth.

In a nutshell, it’s brunch at the café several times a week in a chic, relaxed setting, with an obsession for coffee, fresh fruit smoothies, poached eggs and always a warm welcome.

Since April 2023, Avant l’heure Café has been a place for people who like modern, cool and well-designed spaces, who know what a flat white is and who love ricotta pancakes and avocado toast, the basics of a real traditional brunch.

Event

The whole sea on one stage on 5 and 6 October 2024

The big seafood gastronomy festival in Granville’s fishing port!

Every year, to mark the start of the scallop fishing season, gourmets and connoisseurs gather at the Halle à Marée in Granville to buy, taste and discover the many flavours of the Bay of Granville-Chausey in addition to the scallops: IGP Baie de Granville whelk, Normandy oysters, bouchot mussels, Chausey lobster, etc.

Philippe Leroy

of the cider farm domaine M. Le Girard

Philippe Leroy, apple-polished from an early age

Brushes and Fork

in Granville

Granville Terre et Mer has always inspired creativity – it’s in its DNA!

So we came up with the idea of showcasing these artists by combining them with culinary experiences: Meeting them, immersing yourself in their world, discovering their works and their know-how, tasting their culinary creations, so many unique interludes for a day with “Pinceaux et Fourchette” from the Office de Tourisme Granville Terre et Mer.

This unusual tour began in 2023, and will be offered again in 2024. The dates are deliberately set outside the summer, first from February to June, then from September to December, so that this artistic and culinary discovery remains off the beaten track. And, of course, the morning tasting and lunch will be based around seafood.

New for 2024: half-day bookings will be available.

Practical information and bookings

New for 2024Flavours and creators

After the success of “Pinceaux et Fourchette”, it was obvious for the Tourist Office to come up with a “terroir” version, because Granville is not only sea, but also land! So this time we’re talking cheese, wine, cider and salt-meadow lamb.

Also worth noting: this version will focus on craftspeople such as potters, ceramists and metalworkers.

This tour can be combined with the “Pinceaux et Fourchette” tour throughout the year, and will therefore also be available from March to June, and from September to December. Visitors with a passion for art and flavours will be able to enjoy a wide range of culinary delights.

Good to knowDifferences between artists and craftspeople

An artist is a person who performs any of the creative arts. This can range from painting to music. He or she is usually someone who creates art for art’s sake, without necessarily being tied to a tradition or craft. Artists often explore new ideas and concepts, and are more interested in aesthetics than function.

An artisan is a skilled worker who makes things by hand. It is someone who creates utilitarian objects or works of art by following a tradition or craft. Craftspeople are interested in the quality and function of their creations, and they make a point of respecting the standards of their trade.

Other themes in the 2024 press pack

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