The Enderlins welcome you to this little inn just south of Fécamp. Guest rooms overlook the garden and 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 scallops with ham and leek shoots, and local specialties like roast turbot, veal and mushrooms in wine, or beef with toasted thyme. Top it off, if you can, with a local favorite, soufflé à la Bénédictine. Pros: spacious rooms; family feel. Cons: away from town center; busy road outside.
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