À la carte selection at auberge de l'abbaye d'hambye in normandy france.
Discover an exquisite menu that artfully combines tradition and local flavors at the Auberge De L'Abbaye d'Hambye, nestled in the heart of Normandy. This refined selection features seasonal ingredients and specialties indigenous to the region, providing a true taste of French country gastronomy.
starters
Begin your culinary journey with enticing starters like the Risotto de Pont-L'Évêque, a creamy blend of local Pont-L'Évêque cheese combined with the distinct flavor of Andouille de la Baleine sausage, accented by a splash of cider vinegar and finished with a crispy tuile for texture.
Another exquisite choice is the Terrine de foie gras de canard, presenting a luxurious duck foie gras terrine paired with delicately smoked duck breast and a creative assortment of beetroot variations, delivering an impressive balance of smoky and earthy notes.
mains
For the main course, savor the rich Magret de canard rôti aux baies roses, a roasted duck breast enhanced by fragrant pink peppercorns that provide a subtle fruity spice, embodying the essence of Normandy's rustic elegance.
Alternatively, indulge in the Mijotée de ris de veau au cidre de la Meurdraquière, featuring tender veal sweetbreads slow-cooked in the renowned Meurdraquière cider, offering a harmonious blend of creamy textures and delicate cider-infused flavors.
desserts
Complete your meal with classic Normandy desserts such as the Baba normand, soaked in Calvados and paired with candied apple and fresh cream, creating a luscious finish that celebrates the region’s famed apple brandy.
Or try the Crêpes fourrées comme des nems, delicate crepes flambéed with Grand-Marnier, offering a delightful twist on a French favorite with aromatic notes that will captivate your palate.
beverages and specials
Enhance your dining experience at this charming country hotel restaurant with a curated selection of wines and beers, perfectly complementing the rich, local flavors of the menu. The establishment also serves coffee and cocktails, ideal for relaxing in their airy dining room or scenic outdoor seating.
- Starters Risotto de Pont-L'Évêque, andouille de la Baleine, soupçon de vinaigre de cidre, tuile croquante; Terrine de foie gras de canard, magret fumé au bois de hêtre, déclinaison de betterave.
- Mains Magret de canard rôti aux baies roses; Mijotée de ris de veau au cidre de la Meurdraquière.
- Desserts Baba normand with calvados and pomme confite; Crêpes fourrées flambées au Grand-Marnier.
