back to the 50s

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Without even having set foot in the door, we already feel the retro atmosphere of the 50s. The walls take us decades into the past and you just have to lay your eyes on the decor, and listen to the music of the period to find out. be fully bathed.
Having become a must-see for all residents of the Normandy region, the restaurant has recently launched take-away sales. A way to reach new customers and reduce waste.

A return to the sources

After working for several years on their own in the construction sector, Cyrille and Élodie Morin ended up launching into catering in place of their former business, which was nevertheless working wonderfully. It was therefore a choice of the heart that motivated them to change activity.

We thought about it carefully for two or three years. We broke everything to build our restaurant and it took us eight months to finish all the projects we had in progress.

Their goal? Recreating “a village square in the spirit of the period”. Dressed in period costume, dialect in the phrasing, Élodie takes care of the service, while Cyrille is in the kitchen.

Here, the menu is simple and everything is served in bowls placed on the table. The customer manages and it’s like home!

“I take care of the starters and main courses, and my wife does the desserts. We try as much as possible to do everything. That’s why we have a little card,” he explains.

50s decor

Checked tablecloths, black and white family photos, retro clock… It’s impossible for the customer to ignore this decoration straight from the last century, at the end of the war.

All this in a hand-painted decor which suggests that we are in the heart of Cesny in the 1950s. A real leap in time… And there are plenty of symbols!

The “Vidu” painted on the wall of the old village brasserie, “is the last name of Élodie’s grandmother who ran a restaurant”.

The family photo behind the counter represents Élodie’s great-grandparents, while the post office box adorning the wall is a nod to Cyrille’s father, a former receiver at La Poste. The family spirit of the restaurant is everywhere.

Local, local, local…

Open all week from Friday to Tuesday, they serve around thirty seats per service. And their restaurant has been full since opening. You have to book several weeks in advance to get a place on the weekend.

We change the menu every week. We work with regional products, the cider comes from La Selle-la-Forge, the mushrooms from Creully. We try to only make Norman products.

To add: “It was beyond our expectations. We realize, people like it. There we start to see people traveling from afar, tourists,” he adds.

If in winter they close on Monday evenings and Tuesday evenings, they have just set up takeaway sales of their leftover lunch menus. A way to attract new customers, while reducing waste.

Very active on the networks

Although they were completely new to the restaurant industry and managing an online community, they quickly got the hang of it. “I take care of Insta, and my wife takes care of Facebook,” explains Cyrille Morin.

Quickly spotted, the smart little came as soon as they opened to do a tasting in their restaurant.

“At the time, it was a trip back in time to Normandy and a return to basics on the plate,” explains the specialist magazine which selected it among the favorites of the Normandy region.

“We want to stay as we are, we don’t want to become a multinational, we want to stay small. People shouldn’t expect to eat gastro. There is no fuss here! The only gastronomic tip is to put a little parsley on top of the plate,” concludes the restaurateur.

An ambition that has seduced the public and pleased the critics.

Open Wednesday to Sunday.

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