Thank you for your comment, and for your hotel recommendations! We’re always on the look out for new retreats, and will investigate the properties you have suggested.

Restaurants and bars involved include: Epicerie Gosselin, a delicatessen in Saint Vaast-la-Hougue, Le Manoir du Lys, a hotel-restaurant in Bagnoles de l’Orne, the Hotel de Paris and Restaurant Le Castelet in Les Andelys, and the Royal Barriere Hotel.

Hope that’s useful to you!

As part-time inhabitant of the Calvados region I am very curious about the event you described AND the names/addresses of the restaurants that presented themselves there! Can you help me find out?

And if you need help in finding super B&B hotels in the Deauville and Honfleur region, try the Normandy Hotel in Deauville for Parisian chic and La Maison de Lucie and Clos Bourdet in Honfleur for elegant chic.

Curious as to why you chose to recommend the Château de St Paterne – it’s just down the road from us (about 8km) but for the money I can think of several other places I would rather stay!

Nettle leaf fritters (makes 50 fritters)
Ingredients: 500g flour, 9 eggs, 200ml thick creme fraiche, 500ml whole milk, 1/2 teaspoon salt, 125g caster sugar (don’t add sugar if you want the fritters as a savoury side dish or as nibbles for an aperitif)

1. Mix all the ingredients together well. Pass through a fine colander to remove any remaining lumps.
2. Allow a little oil to heat up in a pan for around 12 minutes, then pour a drop of the mixture into the oil. If the mixture immediately sizzles on the surface, the oil is hot enough. Otherwise, continue to heat the oil.
3. Once the oil is boiling, dip one of the nettle leaves into the mixture. Ensure the leaf is completely covered, then, using a fork, remove the nettle from the mixture and drop it (the fritter) into the oil.
4. Flip the fritter over to cook it on both sides.
5. Drain and serve hot.
6. Repeat the cooking process according to the number of fritters desired.

Thanks

Kaizen