Ô Gayot

Ô Gayot is a boutique three‑star hotel and bistro housed behind a Belle Époque 19th‑century façade. It includes cave‑épicerie, wine bar/tea salon, restaurant‑bistrot supervised by starred chef Franck Quinton. Set formulas and daily menus: lunch, 'Idée du jour' and a children's menu; some dishes available to take away via on‑site boutique. The restaurant occupies a spacious, bright bistrot with period architectural details — mouldings, vintage tiles, parquet and bow windows — and in season a large sheltered planted terrace in Bagnoles‑de‑l'Orne town centre. These features are paired with contemporary comfort. The cooking is bistronomic, rooted in French terroir and generous in portion and flavour; menus change with seasonal products and the team champions Normandy flavours with traditional preparations. Franck Langlois has been the restaurant's chef for many years; referenced in the Michelin Guide since 2008. Specialities include le gâteau Ô Gayot, house cake by Franck Quinton, designed to be preserved and taken home and highlighted on the grignotage menu; foie gras de canard au pommeau; huîtres de Briqueville‑sur‑Mer; saumon fumé Ô Gayot; rotisserie meats (broche), with rotisserie cooking visible from the dining room.