{"id":3665,"date":"2023-01-26T14:57:16","date_gmt":"2023-01-26T13:57:16","guid":{"rendered":"https:\/\/normandielovers.fr\/restaurant-donjon-etretat-notice\/"},"modified":"2025-03-31T10:57:10","modified_gmt":"2025-03-31T08:57:10","slug":"restaurant-donjon-etretat-review","status":"publish","type":"post","link":"https:\/\/normandielovers.fr\/en\/restaurant-donjon-etretat-review\/","title":{"rendered":"Eating at Restaurant le Donjon (Etretat): our review"},"content":{"rendered":"\n

Restaurant le Donjon is, in our opinion, a must for<\/strong> a stay in Ars\u00e8ne Lupin’s hometown.<\/p>\n\n

The fantasy of<\/strong> the place is found as well in the decoration of the room of the restaurant, as in the plate. A real dive into the creative<\/strong> and grandiloquent<\/strong> atmosphere of France in the second half of the 19th <\/sup>century, revisited in the 21st<\/sup> century! <\/p>\n\n

In this article, we tell you all about the gastronomic restaurant Le Donjon – Domaine de Saint Clair with our review<\/strong> on the cuisine and many photos<\/strong>.<\/p>\n\n

\"View<\/figure>\n\n

This review is completely independent<\/strong>, we ate anonymously and paid our bill in full.<\/p>\n\n

Why eat at Restaurant le Donjon<\/h2>\n\n

Is Le Donjon Restaurant worth it? Our review<\/h3>\n\n

By its audacious choices<\/strong>, the Restaurant le Donjon leaves no one indifferent. We put it at the top of our list of restaurants to eat in Etretat<\/a> because it is for us exceptional<\/strong> in more than one way:<\/p>\n\n

\"View
The paradisiacal setting of the Donjon in Etretat<\/figcaption><\/figure>\n\n
    \n
  • For the setting of<\/strong> the Donjon – Domaine de Saint Clair, a small medieval-inspired folly nestled on the heights of the cliff above Etretat.<\/li>\n\n\n\n
  • For the decoration of<\/strong> the room of the restaurant, signed of the stylist Jean Charles de Castelbajac (we speak to you about it a little lower).<\/li>\n\n\n\n
  • For the uncompromising menu <\/strong>of the Norman chef, Gabin Bouguet, who offers us a variation on the sea and vegetables of our countryside.<\/li>\n<\/ul>\n\n
    \"View
    Dessert around the fig<\/figcaption><\/figure>\n\n

    What you will eat there<\/h3>\n\n

    The only choice you will have to make, will be to decide between horizon, littoral and foreshore!<\/p>\n\n

    The horizon<\/strong> will be a limitless dive in a menu in 8 times<\/strong> between sky and sea. On the coast<\/strong>, vegetarians can experience the exhilaration of sea weather in 4 stages<\/strong>, while keeping their feet dry in the produce of the Normandy countryside. The foreshore<\/strong>, which corresponds to the part of the beach uncovered at each tide, will allow you to go back and forth between land and sea in 5 steps<\/strong>. So many promises…<\/p>\n\n

    \"Photo
    Oysters and signature cocktail “Phenicie too<\/figcaption><\/figure>\n\n

    After an authentic marine<\/strong> appetizer with whelks, mackerel and oysters, you will sail on the high seas according to the inspirations of the young chef, Gabin Bouguet<\/strong>. It is at the auction of the nearby port of F\u00e9camp that he selects the best of the sea products. Normal for a grandson of Terre-neuvas, these sailors who courageously went fishing off the coast of Canada.<\/p>\n\n

    \"Photo
    Cream of celery soup<\/figcaption><\/figure>\n\n

    Between monkfish<\/strong> in low temperature, scallops<\/strong> marinated in citrus fruits, lobster<\/strong>, sea urchins<\/strong>, it is a real diving 20000 places under the sea that your palate will make.<\/p>\n\n

    \"Photo
    Polenta and its autumn vegetables<\/figcaption><\/figure>\n\n

    And when you come up for air, you can combine these delicious fish and shellfish with the treasures of the Normandy countryside<\/strong>, from small chanterelles to roasted carrots and a creamy celery dish to die for. We owe this love of the land to the chef’s other grandfather who was a market gardener! <\/p>\n\n

    \"photo
    Brioche bread with seaweed butter<\/figcaption><\/figure>\n\n

    The desserts<\/strong> are as good as the meal, with a pastry chef who sublimates the fig <\/strong>in dessert, and offers us a brioche bread<\/strong> to accompany the succulent seaweed butter.<\/p>\n\n

    A big thank you to the elders and their worthy descendants!<\/p>\n\n

    \n
    \n
    \n
    \n
    Subscribe to our Newsletter<\/span><\/h5>\n\n\n\n
      \n
    • Get away from it all with Region Lovers’ beautiful destinations!<\/li>\n\n\n\n
    • Once a month<\/li>\n\n\n\n
    • Advertising-free<\/li>\n<\/ul>\n\n\n