Restaurant Menu

Dear Customers,

A short note to share our approach and intentions regarding the creation of our Spring-Summer menu!

Our two chefs and I wanted to offer you a menu that has real meaning and a great love for produce. To achieve this, we have turned to local partners to work as much as possible through short supply chains.

From the land, we are highlighting our butcher, Mr Paumier, located in Saint-Aubin-sur-Mer, who prepares our famous Camembert sausage!

From the sea, our oysters come directly from the maturation beds of Île de Plaisance—right where you are currently sitting.

As for fish, we love working with daily specials based on the catch of the day, but that’s not all; the dishes on offer are also part of our history and are now "Maison" essentials. These include my mother’s restaurant-style fish soup—a recipe dating back to 1981 when she started out in Langrune-sur-Mer—and my father’s seared tuna!

For pulses and dried vegetables, we work with the Montamy organic farm in Souleuvre-en-Bocage, while for fresh vegetables, we feature the Rougeas farm in Luc-sur-Mer.

Our cheese—the goat's cheese—comes to us from the Chèvrerie des Alpines in Saint-Lô.

For desserts, Michel Cluizel is the only Norman chocolatier, which brings real added value to our menu. As for our ice creams, they are crafted by Norman glacier artisans—a real treat!

Regarding drinks, we have some lovely Norman gems: sparkling rhubarb juice from the Fouques farm in Sainte-Croix-sur-Mer, Meuh Cola for the sodas, and even kombucha prepared in Longues-sur-Mer.

For wine, discover Les Arpents du Soleil, the first Norman vineyard. We have also created our own white beer as well as the "Chefs' Beer" (an IPA) in collaboration with the Escale brewery.

Our family restaurant aims to be convivial and fuss-free. Our mission is to delight you and provide a truly indulgent moment. La Maison Bleue holds the Qualité Tourisme label and the Maître Restaurateur title.

In 2025, we were awarded the Bronze Medal for Tourism. These accolades highlight the hard work of our team!

Committed to a CSR (Corporate Social Responsibility) approach, our food waste is now recycled into certified agricultural fertiliser and biogas.

We hope this philosophy appeals to you and we wish you bon appétit!
The La Maison Bleue Team

Dear Customers,

A short note to share our approach and intentions regarding the creation of our Spring-Summer menu!

Our two chefs and I wanted to offer you a menu that has real meaning and a great love for produce. To achieve this, we have turned to local partners to work as much as possible through short supply chains.

From the land, we are highlighting our butcher, Mr Paumier, located in Saint-Aubin-sur-Mer, who prepares our famous Camembert sausage!

From the sea, our oysters come directly from the maturation beds of Île de Plaisance—right where you are currently sitting.

As for fish, we love working with daily specials based on the catch of the day, but that’s not all; the dishes on offer are also part of our history and are now "Maison" essentials. These include my mother’s restaurant-style fish soup—a recipe dating back to 1981 when she started out in Langrune-sur-Mer—and my father’s seared tuna!

For pulses and dried vegetables, we work with the Montamy organic farm in Souleuvre-en-Bocage, while for fresh vegetables, we feature the Rougeas farm in Luc-sur-Mer.

Our cheese—the goat's cheese—comes to us from the Chèvrerie des Alpines in Saint-Lô.

For desserts, Michel Cluizel is the only Norman chocolatier, which brings real added value to our menu. As for our ice creams, they are crafted by Norman glacier artisans—a real treat!

Regarding drinks, we have some lovely Norman gems: sparkling rhubarb juice from the Fouques farm in Sainte-Croix-sur-Mer, Meuh Cola for the sodas, and even kombucha prepared in Longues-sur-Mer.

For wine, discover Les Arpents du Soleil, the first Norman vineyard. We have also created our own white beer as well as the "Chefs' Beer" (an IPA) in collaboration with the Escale brewery.

Our family restaurant aims to be convivial and fuss-free. Our mission is to delight you and provide a truly indulgent moment. La Maison Bleue holds the Qualité Tourisme label and the Maître Restaurateur title.

In 2025, we were awarded the Bronze Medal for Tourism. These accolades highlight the hard work of our team!

Committed to a CSR (Corporate Social Responsibility) approach, our food waste is now recycled into certified agricultural fertiliser and biogas.
 

Introducing our Chef, Kenny Bazin!

Born in Caen at 12:10 pm—already perfectly timed for lunch and service!

Kenny is self-taught, someone who follows through on his ideas and desires. Coming from a family of Norman bons vivants, Kenny knew what he wanted to do very early on. At the age of nine, he already wanted to bring joy through his cooking; for him, sharing all these flavours is the recipe for happiness!

Kenny is very independent, and as soon as he was able, he tried his hand at several food trades—working as a fishmonger, butcher, and baker—before settling on being a chef.

Since arriving at La Maison Bleue in 2016, he has climbed the ranks with brilliance to become Head Chef today at only 26 years old.

Kenny is a passionate individual who loves the adrenaline of the service and a good challenge. Hard work and rigour are his watchwords!

An iron fist in a velvet glove, he has become one with his team. As a father of two, he knows how to delight both young and old alike!

Kenny doesn't stop there; he loves travelling and discovering other cultures for their richness and flavours.

 Always thirsty for knowledge, he hasn’t finished surprising us yet…

Introducing our Executive Chef, Karim Le François
Karim Le François has been our Executive Chef since the very first day we opened over 10 years ago, back in August 2014.

He first completed his professional training (CAP and BEP) in charcuterie and catering in Douvres. A natural competitor, he has entered the Tripière d’Or (Golden Tripe) competition many times, winning several prizes.

A lover of cheeses, he has also competed in the Sirha competition on two occasions.

His previous experience in high-end establishments on the Côte de Nacre allowed him to master seafood. With all these skills, Chef Karim Le François performs just as well with land-based produce as he does with the sea, occasionally combining the two.

His experience in the West Indies is also reflected in his creations; spices, colourful plating, originality, and flavour are always on the menu.

Chef Karim Le François loves novelty and reinventing himself. Always striving for better, our chef is not one to rest on his laurels.

Passionate and fascinating, an epicurean, charismatic, and a true food lover, he will delight your taste buds.

His motto is to bring pleasure through fresh, local, and expertly prepared produce. So, don't wait—come and discover his cuisine.