Katie V, May 2023

Nice local restaurant. It was disappointing to know they only had 1 appetizer available from all of the ones displayed on the menu. However, we received bread & ordered an entree (roasted Camembert cheese) as a shareable dish for the table. I ordered back of hake and chimichurri salmon, which was great. It came with a mix of peas and other vegetables. I usually add hot sauce when eating fish/seafood and the restaurant offered tabasco sauce.

The dessert (bavarois exotique) was so citrusy and with a tangy twist. Everyone at the table thought my dessert was the best!

Nathalie Barbosa, May 2024

the staff was kind and joyful.

the food was surprisingly bad, I took a foie gras as a starter and it was old the center had a good taste but the color and taste of the rest showed it wasn't fresh. I took a Salmon as the main dish and only ate the vegetables on the plate. The Salmon was overcooked and got a weird taste that also was on the polenta. bad oil maybe? wasn't able to eat them.

the worst is that it is the most expensive dish on the menu! it should be a signature dish.

I was happy when dessert arrived, it was good and help me forget the bad taste of the main course.

Quoc-Khanh Rose-Marie Madsen, Jul 2018

The food was great, but the service was a bit lacking, it felt a bit to much of a hurry sometimes, and the young waitress seemed inexperienced. When ordering red wine, the costumer should always be offered to taste it first, and thereafter the wine should be poured in everyone's glasses. The bottle was opened and just left there for slev service. The same was with sparkling drinks, normally you always have to fill a cola halfway in the cup, before leaving the rest of the bottle at the table.

For a Michelin 2018, it was a bit of disappointing with the service, but the food was great.

mahamed salah, Dec 2021

it is the one of the best restaurant in vernon

Ivan Madonia, Sep 2024

At the corner of a charming Vernon square, stands the restaurant L'Inavoué, adjacent to the Le Normandy hotel to which it is attached. As soon as we arrived, the welcome was warm and professional, whether for dinner upon our arrival at the hotel or for lunch the next day.

The meal began with a pleasantly fresh mozzarella mille-feuille. However, I would have appreciated a higher quality mozzarella to enhance the whole thing. The vegetables that accompanied it, for their part, were good, enhanced by an impeccable green pesto.

Next, a burrata with vegetables and focaccia was served. This time, the mozzarella turned out to be exquisite despite the temperature still being a little too cold, and the expertly prepared vegetables that accompanied it were delicious. The focaccia, served to accompany everything, was decent.

To end this first meal, a vanilla crème brûlée, delicate and fragrant, was very good. The only slight downside: a crust that lacked a hint of crispiness.

The next day, for lunch, I enjoyed a fillet of cod with a cream flavored with vanilla and touches of green pesto around it, all resting on focaccia. The harmony of flavors was undeniable, an intelligent dish that allowed you to enjoy the cream with the focaccia under the fish. The combination of vanilla and pesto created a delicious and surprising marriage.

Finally, a tarte Tatin for dessert, simple but tasty and effective.

A special thank you to Magdalina, whose professionalism and kindness contributed to impeccable service.