The Enderlins welcome you to this little inn just south of Fécamp, where you can enjoy guest rooms overlooking a pretty garden and also savor local specialties in the fine onsite restaurant. Rooms are actually good-size lofts—quaint ladders lead you to balcony beds—that sleep four. The restaurant (closed Monday, no dinner Sunday) showcases modern classics by chef Paul Durel, such as roasted John Dory with home-cured lomo sausage in a subtle cauliflower, truffle-oil
sauce, and Normand specialties like filet of beef with foie gras and red onion terrine. Top it off, if you can, with a local favorite, soufflé à la Bénédictine. There's also a sophisticated kids' menu.