Menu overview at Logis Hôtel le Gué du Holme in Saint-Quentin-sur-le-Homme, France.
At the heart of Normandy’s culinary tradition, Logis Hôtel le Gué du Holme presents a refined gastronomic menu crafted by Chef Dany Pignot. This 2025 menu blends fresh, local ingredients with expert technique, delivering an unforgettable dining experience in a relaxed, modern setting.
Starters
Begin your meal with the luxurious Terrine de foie gras de canard au ratafia, combining rich duck foie gras with the subtle sweetness of ratafia. For a lighter option, the Salade tiède de langoustines, topped with sweet confit tomatoes, offers a warm and delicate seafood starter. Alternatively, try the Tartare de saumon mariné à la mousse de concombre, a refreshing blend of marinated salmon and cooling cucumber mousse.
Mains
The main courses celebrate Normandy’s finest produce with an impressive array of choices. The Dos de lieu jaune à l'infusion de betterave features fresh pollock infused with beetroot, creating a vibrant and tender dish. The Aumônière de homard sauce homardine delights with lobster wrapped in delicate crepes and served with rich lobster sauce.
For meat lovers, the Filet mignon de porc à la moutarde avec purée à l'andouille de Vire blends succulent pork tenderloin with mustard and smoky Vire sausage purée. The Filet de boeuf rôti à la fourme d'Ambert offers a perfectly roasted beef filet accented by creamy Fourme d'Ambert cheese. The Suprême de pintade sauce au foie gras presents guinea fowl in a luxurious foie gras sauce, while the Carré d'agneau de pays au thym frais highlights local lamb infused with fresh thyme. Lastly, the Fricassé de ris de veau sauce périgourdine features tender veal sweetbreads in a rich Périgord sauce.
Desserts
Conclude your meal with the classic Crêpes Suzette, prepared tableside for an elegant touch. These delicate crepes are bathed in a buttery, orange-infused sauce that balances sweetness and zest perfectly.
Drinks and Specials
- Fresh oysters and creamy mussel soup highlight the seafood specials, sourced daily to ensure exceptional freshness.
- Duck foie gras and turbot dishes are beloved mainstays that showcase the region’s rich culinary heritage.
