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
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Sur la carte des vins, beaucoup, beaucoup de vin barrés car en rupture ! Surprenant
Entrée + Plat corrects
Nos desserts manquaient de fraicheur, dommage