La Fleur de Sel

Honfleur-raised Vincent Guyon cooked in some of Paris' top kitchens before returning to his hometown to make good and open his own (now celebrated) restaurant. Guyon uses the highest-quality locally sourced ingredients and plenty of invention (with roast meats and wild-caught seafood featuring ginger and kaffir-lime vinaigrettes, Camembert foams and hazelnut tempura) in his beautifully crafted dishes. Reserve ahead.