Stay | Gîtes & Bed and Breakfast
Le Domaine d'Angerville
At the heart of the pays d’Auge, the Domaine d’Angerville offers an authentic, intimate getaway inside half-timbered 18th-century buildings. “We wanted a place where each guest felt at home, far from cookie-cutter accommodations.” The Domaine offers a gite for 10 people as well as 5 spacious guesthouses, each decorated with care by the talented Christophe Rothacker of La Serre Décoration XXème. Beyond lodging, the Domaine has two pools, a tennis court, a Jacuzzi, and a sauna, inviting you to relax. “We imagined each space like a warm, peaceful haven. You have your privacy, but you still feel at home.” Owners Christophe and Nathalie Hamonou go even further, regularly offering cooking workshops. And every two weeks, on Saturday afternoon, Xavier leads motorcycle tours to explore the D-Day beaches, the Côte Fleurie, and the countryside of the pays d’Auge.
At the Domaine d’Angerville, gourmet delights appear early, at the homemade brunch. Come evening, the Table des Copains takes over. Christophe and his team create simple, subtle dishes inspired by a sincere love of the Norman lands. Christophe’s background is impressive, from the G8 Summit in Deauville to the prestigious brigade of Paul Bocuse, among others. At the Table des Copains, he reinvents the menu every day according to the seasons and the inspiration of the moment. “We cook like at home, but with the finesse of the professionals,” says Christophe. The Table des Copains can welcome up to 40 covers but prioritizes more intimate dinners, for about 25 to 28 people, to offer a genuine welcome so everyone feels at home. Selected dishes are also offered in their Click & Collect service so you can “bring home a piece of the Domaine,” says Nathalie.
At the Domaine d’Angerville, the only prerequisite is a love of good food. Christophe decided to give cooking classes to share what he had been taught for over 30 years in his career as a chef. “The goal is to show everything you can do with one ingredient. For example, we work with 4 different kinds of fish, and we prepare them raw, stuffed, or poached.” Sessions on creative appetizers and desserts are also offered: “A homemade Pavlova or a reinvented Paris– Brest, when it’s done right, is easy to make and always leaves an impression.” The workshops take place every 2 weeks on Saturday morning, and each session is capped between 6 and 7 attendees so you can learn at your own pace and make new friends. Consult the class schedule online, choose your theme (fish, meat, pastries, vegetables), and reserve your spot.
941 route de Villers-sur-Mer 14430 ANGERVILLE
