Le Petit Nor’Cat

Le Petit Nor’Cat is a small restaurant in La Haye that celebrates a culinary union between Normandy and Catalonia, founded and run by the couple Théo and Fanny. The kitchen delivers a colourful, luminous interpretation of terroir cooking that draws on Manche seafood, local livestock and vegetables from nearby producers and potagers. The menu is seasonal and evolving, the team updates the carte twice daily and offers a Surprise menu, while the wine list is focused exclusively on wines from the Roussillon/Collioure appellation. The restaurant openly credits a roster of local suppliers — butchery Martinel, La Fraserie, Les Saumons d’Isigny, Thierry & Patricia, Maison Hérout, Le Torréfacteur, among others — and received a Michelin Guide Bib Gourmand in 2025. The space is cosy and convivial, with a simple dining room and a large communal table; it is ideal for a relaxed drink or a carefully served meal. The cuisine blends Norman and Catalan influences into a contemporary terroir approach with seasonal, market-driven, vegetable-led preparations and a carte that evolves frequently. Théo Hervy, 27, trained at the Lycée Hôtelier Maurice Marland de Granville and worked at L’Intuition with Mickaël Marion, La Mirande in Avignon and La Mère Poulard at Mont‑Saint‑Michel before leading Le Petit Nor’Cat. Specialties include Bao tartare de canard et citron noir; Crabe vert & foie gras; Coques Calva'Ail Noir; Pipetas de canard (for 2); Dorade grise (for 2); and Lotte & chorizo.