Established in 1993. Pleasant restaurant. Non-smoking room and terrace.
Eric, chef for 20 years. Personalised recipes: scallops with sliced leek, lobster papillote with crayfish coulis, Villaines la Gonais daguet flambéed in calva with wild nettle tips, rose de Torcé en Vallée crêpe with milk jam... Gourmet restaurant. Eric uses 70% Sarthe produce in all his recipes.
Open Tuesday to Sunday for lunch and dinner.
Closed on Mondays
Ranking & labels
- Guide du Routard Pays de la Loire
- Le Routard Hôtels et Restos de France
Capacity
- 4 room(s)
- 200 seat(s)
- 30 seat(s) on the terrace
- Minimum group size: 16
- Maximum group size: 180
Prices
Means of payment
- Credit card
- Cheques and postal orders