Cotentin. With their traditional restaurant, this couple won over Gault et Millau

Yannick and Christine Le Bas, from Bistoy who have just been awarded a macaron in the culinary guide, Escapades Gourmandes-Normandie, from the famous Gault et Millau. (©La Presse de la Manche)

Le Bistroy, taken over in 2019 in Quettehou (Manche) by Christine and Yannick Le Bas, was noticed by the famous Gault et Millau investigators as part of the publication of a new series around regional works entitled Escapades Gourmandes.

This new edition, little sister of the prestigious culinary guide, is an invitation to discover the culinary nuggets in the region, which are off the beaten track. Their suggestions make it possible to discover artisan-restorer tables who see in this distinction a recognition of a job well done, which they strive to achieve on a daily basis with discretion. It is therefore in this context that Le Bistroy by Christine and Yannick Le Bas made a remarkable entry into the 2023 Normandy edition.

Traditional and generous cuisine

This badge, awarded in this reference guide, is a great recognition for these restaurateurs.

“Slightly set back from the crowded terraces, from the seaside, chef Yannick Le Bas and his wife welcome lovers of fine cuisine to the Bistroy. With 38 seats, a warm atmosphere, the service is provided by Christine. Chef Yannick concocts a cuisine according to the arrivals of local fishing, his finds from the market and the mood of the day. A culinary excursion to offer yourself to discover another point of view of Norman culinary heritage. »

the Gault and Millau

In the kitchen, the brigade is made up of two apprentices passionate and motivated people who hone their skills alongside Yannick, who strives to give them the pleasure of working beautiful products from the local sector. “Our cuisine is traditional, generous, imaginative, prepared with fresh, local produce, between the sea and the land. “Christine and Yannick, at the head of the establishment since 2019, have spent two complicated years due to the health crisis.

Yannick Le Bas and apprentices Sullivan Landuré and Gabriel Lerossignol-Mesnage work the shell.
Yannick Le Bas and apprentices Sullivan Landuré and Gabriel Lerossignol-Mesnage work the shell. (©La Presse de la Manche)

From this period full of uncertainties which has weakened many small establishments, the couple of restaurateurs have taken positives from it. “We had to adapt day by day, in particular by offering a takeaway service. This activity allowed us to hold on. The reopening took place with a mad desire to get back to the stove for Yannick, who did his apprenticeship with Éric Pouhier de Cosqueville, before moving on to the kitchens of La Marine, in Carteret which then had a Michelin star. .

From our correspondent Nathalie BONNEMAINS

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