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Carpaccio at Ivan Vautier's Le Pressoir
Caen: Le Pressoir-Ivan Vautier
June 9, 2011
At his sleek contemporary Caen hotel—a great overnight stop on a tour of Normandy—Ivan Vautier is inspired by faraway places for his menu at Le Pressoir. Memorable dishes on his ever-changing menu include scallop carpaccio with Tahitian vanilla, lime and white balsamic vinegar; cod cooked in coconut milk with parsnips and a coriander condiment; and a chocolate feuillantine with dark chocolate cream and apricot sorbet, a dessert that he served to the visiting heads of state who dined here during the celebrations for the 60th anniversary of the D-Day landings.
Chef Ivan Vautier
Le Pressoir–Ivan Vautier 3 ave Henry Chéron, Caen. 02.31.73.32.71. Menus €26 (lunch), €47–€79 (dinner); à la carte €65. website
Prices are approximate, per person without wine.
Originally published in the March 2011 issue of France Today
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