The story
In February 2025, À Contre Sens reopened on Caen’s quai François-Mitterrand, a modern, pedestrian-friendly peninsula where art and culture meet the water. The new space is bright and airy, with high ceilings, warm wood veining, and generous light that sets a calm, welcoming tone. The restaurant’s location by the marina brings a sense of serenity, a deliberate contrast to the bustle of city life.
Chef Anthony Caillot describes his cooking as “une cuisine de sens” – a cuisine of senses and common sense, deeply rooted in Normandy. He works with local producers, fishermen, and farmers to create dishes that are honest, healthy, and respectful of both guests and the environment. The result is modern cuisine that feels grounded: elegant simplicity with real flavour, never overworked.
The signature offering is the Menu Intuition, a journey through the chef’s current carte. Guests can choose from three, five, or seven courses, with a vegetarian version available on request. The menu adapts to dietary needs (no fish, shellfish, eggs, or cheese) and is even scaled for children. It’s a flexible, thoughtful approach that puts trust in the kitchen.
Caillot’s path to this point includes stints at Le Chabichou in Courchevel, the kitchens of the Élysée Palace, and the Royal Barrière in Deauville under mentor Eric Provost. He opened the first À Contre Sens in 2009 and earned a Michelin star in 2012. Over the years, he has cooked for heads of state and dignitaries, including the official dinner for the 70th anniversary of the D-Day landings. Today, his Michelin Recommended status reflects a kitchen that remains committed to quality, seasonality, and a generosity of spirit that makes every meal feel personal.
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