La Ferme de la Chapelle — Crêperie & Norman Cuisine
Tucked into a converted Norman longhouse on the edge of the Pays d'Auge countryside about four kilometres from central Lisieux, La Ferme de la Chapelle serves buckwheat galettes and sweet crêpes made with flour stone-ground on-site, filled with ingredients sourced almost entirely from farms within a 20-kilometre radius. It is the kind of place locals fiercely guard and visitors stumble upon by luc
What to Order
The galette complète normande — buckwheat crêpe filled with Livarot, smoked ham from a nearby charcutier and a runny farm egg — is the signature dish and needs nothing else alongside it except a bowl of cold dry Norman cider poured from a ceramic jug. It costs around €12 and is genuinely filling.
For dessert, the crêpe au caramel au beurre salé uses salted butter caramel made in-house from Isigny AOP butter; the flavour is richer and more complex than anything you will find in a tourist-facing crêperie in town. Pair it with a glass of pommeau served slightly chilled.
The Setting
The dining room occupies a stone-walled barn with exposed beams, mismatched farmhouse chairs and a wood-burning stove that roars from October through April. In summer, tables spill onto a gravel courtyard shaded by an ancient apple tree whose fruit ends up in the house cider.
Service is unhurried and entirely in French — bring a translation app or simply point at the handwritten chalkboard menu, which changes weekly based on what the neighbouring farms deliver.
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