Le Petit Jardin - La Chenevière

The story

Le Petit Jardin - La Chenevière: Modern Cuisine in a Château Orangery, Bayeux

A restaurant rooted in the garden

At Château La Chenevière, Le Petit Jardin occupies the former orangery, a bright space under a glass roof. The restaurant’s identity is inseparable from its land: a two-hectare permaculture garden worked by market gardener Pierre Vandaële, who tills with his mare Victoire. The garden supplies the kitchen with seasonal vegetables, herbs, and edible flowers, while beehives on the property provide honey. This commitment to living soil and short food supply chains is the foundation of everything served here.

Chef François and his philosophy

Head chef François, a native of Bayeux, returned to the region after working in Montreal. He describes himself as passionate about vegetables: “I always try to highlight them and make them the key ingredient in my dishes.” His approach is zero-waste – peelings become broths, stems infuse oils, and fruit syrups are turned into sorbets. He works closely with Pierre Vandaële and sources from local suppliers, honouring Normandy’s seafood and produce. Michelin has recognised this dedication with a Recommended award, noting the restaurant’s consistent quality and respect for ingredients.

What to expect on the plate

The menu changes with the seasons. Starters might include seasonal vegetables in a carrot and melon broth with toasted pine nuts, or a Florentine-style egg with spinach mash and mustard pickles. Mains range from a vegetarian curry with coconut, garden herbs, and einkorn wheat to slow-cooked duck breast with gnocchi, green peas, and strawberries. The catch of the day arrives glazed with vegetable jus, served with spinach and sorrel sauce. Sides like a cocotte of slow-cooked seasonal vegetables for two reflect the kitchen’s communal spirit. Desserts stay true to the garden: French toast with apricot and rosemary, or strawberry and pistachio mousse.

A setting that invites lingering

Dining takes place under the orangery’s glass roof, with views of the château park and the garden. In fine weather, the terrace opens onto the grounds. The atmosphere is relaxed yet refined – a place where the meal feels connected to the landscape. As the restaurant puts it, this is “a bistronomic restaurant, offering seasonal cuisine, served in a unique natural setting.” The result is modern cuisine that lets the produce speak, supported by a philosophy of ecological responsibility and genuine hospitality.