RESTAURANT RICORDEAU
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Restaurant with terrace and fireplace focusing on Sarthe gastronomy
This is a must in Sarthe gastronomy. In a warm setting with a large fireplace or a terrace in summer, chef Didier Chapeau showcases the products of the region. Start with a duck foie gras from the Maison Masse poached in spice wine; continue with Gwénaël Lhuissier's Poule du Mans: fillet with rillettes from Le Mans and thigh stuffed with Maine snails and chanterelles, root vegetables, poultry juice, and finish with the five-spice dark chocolate Ouganda soufflé, ice cream à la Chartreuse verte.
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Members' reviews on RESTAURANT RICORDEAU
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Beau buffet de petit-déjeuner