Mémorial de Caen Museum Admission and Guided Tour of D-Day Sites

The Normandy Landing Beaches - Private tour

Guided Tour in an Old Convertible Car on the Côte de Nacre

Private Tour: D-Day Beaches from Caen

Private Day Tour of Mont Saint-Michel from Caen

Private Day Tour including Normandy Landing Beaches & Battlefields from Caen

Private tour on the D-Day landind beaches

Small Group Guided D-Day Tour and Mémorial de Caen Museum

Magma

This two-storey town house is just outside the centre of Caen, not far from the Abbaye-aux-Hommes. Olivier Barbarin, an experienced chef who is no stranger to fine dining, wanted a location and cuisine that are an extension of himself: confident and delicious food, and decor with a nod to his native Auvergne – the purple walls evoke volcanic rock such as pozzolan. Marengo veal ravioli, hake, Anna apples, pumpkin cream: the formule is a very attractively priced lunch deal, and in the evening a tasting menu is revised depending on the market and the mood.

Le Dauphin

This place is just the ticket for fans of Normandy's specialities: oysters from the bay of Isigny - sur - Mer, Swiss Normandy pigeon, and Vire andouille sausage. The onus is on ingredients from the region but the chef also knows how to compose more original recipes. Elegant and bright decor.

Le Bouchon du Vaugueux

Behind a simple exterior is this bistro with the soul of a true bouchon lyonnais (counter, cheek - to - jowl dining). That said, the chef does not limit himself to tradition and adorns his dishes with more modern ideas. Nice selection of wines from producers.

Stéphane Carbone

A stone's throw from the marina, in the bustling hub of Caen life, chef Stéphane Carbone explores France's culinary terroirs, from Normandy to the Lyonnais and Bresse (where he grew up and learned to cook), and his parents' and grandparents' native Calabria. Fresh produce, a lobster set menu and cookery classes on Saturday mornings.

Séquence

A mysterious name, no difference between the starters and the mains in the evening, exchanges of ideas with the customers (invited to preview the dishes in the kitchen): chef Antoine Triquet has chosen to break with conventions, true to the path that has led him from insurance to cooking. The culinary fundamentals are present and correct, the portions generous and tasty, nature and the seasons are respected, and the cooking is on point (buttery yet crispy poultry, creamy polenta and ketchup). The space has a poetic interior designed to encourage conversation.

Ivan Vautier

Purebred Normandy chef Ivan Vautier has been honing his talents for over thirty years in this property, done up in tasteful contemporary vein outside the town centre. Fiercely proud of his region, the chef aims to showcase the very best of Normandy’s ingredients in soul-warming recipes: green asparagus from Bellengreville; wild morels from a local picker; double cream from Isigny Sainte Mère; Normandy raised pork etc, without forgetting the local catch. Those with a sweet tooth will be entranced by the vision of a millefeuille “as high as a skyscraper”!

Caen - FRANCE