Ferme de la Grande Cour - Honfleur

We had a lovely stop here - charming and quiet in the countryside surrounded by birds. Our room was comfortable and spacious. Both the evening meal and breakfast was first class. Highly recommend.

A delightful restaurant. We started our dinner outside watching the horses and enjoying the delicious pate' de fois gras. the service is friendly although they struggled with my french. The food was excellent the wines reasonably priced and delicious. When it became chilly we moved inside to their delightful dining room. We will certainly come back again and i am sure we will return on each visit to Honfleur. Our landlady recommended it and it certainly was a wonderful find. It is at the top of the hill away from all the rush down by the water front. An elegant house to have a delightful romantic meal.

We spent a very enjoyable time ordering the 38 euro menu with a splendid seafood plate for a starter followed by perfectly cooked duck. We have visited a number of times and the food is consistently excellent

This was a Normandy pit-stop for us, en route back to Brussels (Honfleur is at the foot of the futuristic and beautiful Pont de Normandie over the wide Seine estuary). We thought that the "demi-pension" (half-board) menu was interesting, and we were right. Copious, and very tasty, and at a very good price. The dining room was filled on a rainy Tuesday night, probably mostly locals (not everyone was booked in the small hotel like us). The only thing that was pricey (at 17 Euros) was the bottle of local cider. Hats off, however, to the chef.

Outside of Paris few French restaurants cater to vegetarians well and so it would normally be unfair to single out any one establishment for criticism. Ferme de la Grande Cour however claims to have a vegetarian menu and our visit was based entirely on this claim. Unfortunately opening the menu puts the lie to that claim. Instead it is immediately obvious that the chef has never opened a vegetarian cook book in his or her life. There are two choices for the main, ravioli and potato dauphinois. It is possible to make great vegetarian pasta but usually when you see it on a menu as a vegetarian option it means that the only thing the chef knows about vegetarian food is that it doesn't have meat in it. I ordered the dauphinois which turned out to be no more than a side dish with some tomatoes added to the top. It would have been fine as a side dish but no more appealing to me as a main than it would be to any meat eater. I was not expecting the chef to be Alain Ducasse but it was a major disappointment to find that he or she has so little pride in their work.