In Honfleur's historical quarter, Vincent Guyon is doing an admirable job. On the menu: sea bass marinated in citrus fruits, fresh mango, coriander and ginger; chocolate espuma, herb sorbet, cacao tuile and chocolate fleur de sel crunch… but the great classics of the house also feature: beef tartare with oysters, accompanied by mizuna, caviar vinaigrette and grilled rice. Inspired cuisine, perfectly executed.