From the owner: Les Délices du Meunier Situé dans un beau moulin daté du 16ème siècle, le Restaurant de…read morel'Hostellerie du Moulin Fouret, ouvre ses portes dans un cadre authentique, aux charmes multiples, entre cheminée et rivière. Les lierres grimpants sur la façade, la salle à manger au décor chatoyant dans des tons de rose et d'orange, se joignent pour faire passer un moment délicieux aux convives attablés. Cet écrin de verdure propose une cuisine gourmande et audacieuse, dans le respect des traditions françaises. On se délècte à la carte de "l'Escalope de foie gras chaud aux saveurs de pain d'épices " ou encore "du Saint-Pierre, purée de brocolis, crème d'orange au safran". Un voyage des sens à essayer.

Brilliant place to go to if you like coffee, beer, shooters, cocktails and prettu much anything you…read morecan wish for. There is a great atmosphere especially thanks to Antoine who is the bartender. You just have to choose a sofa or one of the old antique armchairs and you are ready for a long chat or a good chilling out session. My advice would be to try the 'cervelle de singe' (monkey brain) or the 'no-name', both great shooters which are going to take you to the end of the night!!!

This is one of my favourite places in Bernay due to the fact that they are quite cheap and the food…read moreis good. Also because we used to mess around there quite a lot and I am still amazed we can go there. There is also a brilliant buffet offer on friday night where, for a tenner, you can eat as much as you can. And believe me, you'd rather make your own body explode than stop! The service is great as well and the waiters do all they possibly can to please you. And it really pleases me when they offer me sake after dinner!

We were treated to a wonderful French meal here on the recommendation of a colleague. We ordered…read morefrom one of the set menus, of which there were a few choices. Aperitifs and starters on the terrace overlooking the valley was wonderful, we enjoyed calvados-based beverages and a goat-cheese brulee followed by a melon puree. Dinner was an incredible plate of fois gras with sweet toast and honey followed by steak or bass. To accompany the protein was a pyramid of spinach and sauteed fresh vegetables. We enjoyed three separate dessert courses including a skewer of sweets, a chocolate ganache, and a fantastic apple soufflet (complete with a syringe of calvados). Incredible meal and service, would not change a thing.