Couldn't agree more with the earlier comment about this hotel/restaurant. My family and I arrived early one evening to a fairly deserted restaurant. We were ignored for ages when we arrived and then in my broken French I grabbed a passing waitress and asked for a table. Her facial expressions seemed to imply we were a complete nuisance but she showed us to a table next to a large French family. The restaurant was empty and we asked to be moved to another table perhaps nearer the windows but were told it was all booked. We sat down and then noticed the dog laying on the floor next to the table - we promptly left and will obviously never return (even though we go to St Valery every year).
The restaurant is not in St-Valéry, but a few km East in Vron.
It is located in the former stables of a castle-farm. Typical walls in local stones and white grout.
The walls are decorated with giant Flemish tapestries. Furniture of earlyer centuries. Early Renaissance music. Very friendly personal service. Only 6 tables in the restaurant, so better book in advance.
Favorite Dish: 49 euros for a menu (hotel residents pay only 39 euros), drinks not included.
- Warm and cold appetizers
- starter: escargots (snails:-)) and frog legs (a delicatesse!)
- main course: beef with local mushrooms and onion chutney
- sorbet with cognac (brandy)
- goat cheese on toast with salad and French vinegar sauce
- desert: fresh made crumble apple pie
Le relais de la Croix de Pierre
It is a simple restaurant in week mainly attended by the lorry drivers.
It is thus completely at ease that we took our meals there during four days. And one was ever disappointed: for 15 € entered , flat, serves or cheese and the jug of wine has 7 €!!!
Favorite Dish: THE PICARDY STRING:(LA FICELLE PICARDE)
In the form of the pancake rolled, bathing in a cream sauce and cheese, stuffed with a mixture with ham.
I promise to you that it is a dish worthy of a king!
It is not rare to see herds of sheep grazing in bay with low tide, the particular taste of their flesh gave place to the famous appelation of “salt meadow lambs”or Prés Salés. The part of discovered bay with low tide in which come to nourish the sheep calls the estran. It is out of Bay of Somme that the equine race of Hensons was created.
Favorite Dish: Prés salés of course ! But it's only on the menu in season !
Good crêperie along the estuary of the river Somme. Stunning view.
It's a small cêpes restaurant with a large menu. Different types of crêpes, dark four or white flour, salty or sweet...
Very original recipes. For instance cêpes with mushrooms, goat cheese, eggs, fish... yummie!
Favorite Dish: My husband and I first had a Kir Breton as appetizer. (= cider from Brittany with Kir alcohol)
Then we both chose a galette (= crêpe) forestière with mushrooms, cheese, bacon and salad.
As we had to drive... a bottle of water.
And of course the obligate espresso to end our meal.
We couldn't leave Saint Valéry before we had tried the local specialty, the "ficelle picarde", a salted pancake filled with ham, mushrooms and cheese in a white sauce, and grilled in the oven...delicious ! Choose of course the local beverage, the apple cider, to accompany your meal !
We stopped at a tiny restaurant called "Sel et Sucre" in one of Saint Valéry's main streets and spend an agreable moment there. A very nice place with a lot of style and a special atmosphere.
This has been a family owned restaurant/ and hotel since 1959. Madame Lottin and her children run the restaurant and 8 roomed hotel. The hosts are very welcoming and the service is very good.
The restaurant is in an ideal location at the end of the main street and a stones throw away from the beach.
The moules are wonderful and come in a variety of sauces. It is open all year round.
there is a lovely seating area outside at the back of the bar which can be enjoyed in the summer.
We have stayed in the hotel and although it was Ok for the one night the rooms needed updating.
Favorite Dish: My favouirite dish was moules avec salicornes. ( a local herb from the sea, also known as the sea gherkin)
This washed down with a bottle of the house wine is an excellent choice.