Nieuws

Generous by nature, Normandy offers a large selection of gourmet products in any season. During one month, our Chef Sébastien Faramond puts the spotlight on five local products. Ceps, scallops, duck from Rouen, veal and black truffles are all delightful invitations to discover new recipes. For a lunch, a dinner or a stay, choose one of our four delicious weekends* :

From October, Friday 12th to Sunday 14th : ceps

From October, Friday 19th to Sunday 21st : scallops

From October, Friday 26th to Sunday 28th : veal from the Mont Saint Michel bay

From November, Friday 9th to Sunday 11th : duck from Rouen

Op zondag 7 oktober, 4 november en 2 december vanaf 16.00 uur, verwelkomt de bar van de Ferme Saint Siméon de groep Uptown Jazz Trio.

Deze hoog-Normandische jazzcombinatie geeft een briljante interpretatie van het repertoire van Eric Satie rond het thema "Jazz en Satie, tijdens de theetijd".

La Ferme Saint Siméon is very proud to annonced that it has been recognized as winner in the Romance category for the 2018 TripAdvisor Travelers’ Choice® awards for Hotels. We also just received the Certificate of Excellence.

Thank you very much to our guests and our team.

Seafood platter at 80 euros per person

Since June, our Chef has herbs to hand in his own garden, to enhance his dishes with delicious, rare and traditional aromas. For your pleasure, he has tracked down some unusual or long-forgotten herbs such as garlic mustard, woodruff, sea orach, large-flowered calamint, dragon's head, day lily and Nama sage. The garden, with some 50 species, is just beside the thatch-roofed Chaumière.

Le 25 Septembre dernier, notre Chef Sébastien Faramond a reçu le Trophée Espoir lors du Gault & Millau tour qui s'est tenu au Grand Hôtel de Dinard. Félicitations à lui et ses équipes !

Le Gault & Millau Tour, qu'est-ce que c'est ?

Chaque année, six régions françaises sont mises à l’honneur. L’objectif de ce tour est de récompenser les chefs les plus talentueux de leur région, de mettre en avant leurs établissements en valorisant leur cuisine (Gault&Millau d’Or, Grands de Demain, Jeunes Talents, Espoirs, Innovation, Pâtissier, Terroir d’exception), le service (Sommelier, Accueil en salle et Jeune Talent service en salle), et le savoir-faire (Tradition d'aujourd’hui et Transmission).

Come and discover the true heart of the Pays d'Auge, its traditions, cider production and green pastures !