Lion d'Or - Carta

very beautiful table, fresh products and map sought. Service a little medium. a nice address in bayeux.

Very expensive, little copious, special menus, amalgam of the Franco Asian cuisine not attractive and fine.

during the call for the reservation, I had a warm welcome, which repeated during our coming to enjoy this meal, excellent at any point of view. Ver carta

lack of cleanliness of the terrace(store spider webs not made for several months, unbalayed sunbed clusters of leaves in the corners...deserts to review following season?tress decu of this restaurant

we came with a wonderbox very good reception which is very rare with this formula unfortunately excellent gastronomic cuisine excellent service great kindness from all the staff address to remember absolutely on bayeux do not hesitate to stop there.

I took the usual three-course menu, with a few choices. all dishes are very well presented, in general very good. They are paid enough for this, but you will not regret it. Even for wine. the place is the restaurant of a high-level hotel, it is quite elegant in case it would be important to you. Nothing is free. Ver carta

we stayed in this hotel restaurant and have been satisfied with our choice. the evening dinner was wonderful because the dishes were beautiful to look and extremely creative. The service was friendly and good. dinner was not rushed and we didn't wait long. It was a good experience and I would gladly recommend both the hotel and the restaurant.

nice room, nicely decorated, remote tables one another.Personal nice regional menu is good, well presented but the amount of the main dish could be seen up. 3 small pieces for the poultry dish, that is just to my taste, a piece of plus and a spoon of accompaniment in addition, all made a very good appreciation dessert to the orange was very good

The gifts from the kitchen were tastefully and beautifully presented. For appetizers my wife and I had fresh oysters that were great; my sister had an appetizer of artichoke and smoked aale in a tasteless broth; the whole court was Blande. Our main courses were Guinea-Fowl and black bass-return (when cooked correctly) lacked sufficient spice and taste. We understood that the chef holds Asian influences and aromas – prohaps he was from the city. Ver carta