Ecrin de Verdure

Sarthois born and bred, chef Jean-Sébastien Monné is originally from these parts. He presides over this former inn in which the industrial style of a light-filled metal-framed extension meets the bucolic charm of the garden and terrace. He cultivates the art of working with small local producers and is devoted to the joys of rooftop beekeeping. Thanks to the meticulous work that goes into the selection of impeccable-quality ingredients, he is able to put his own more modern spin on the classics: Angus beef prepared as a tartare, breaded and fried quail's egg, puffed potato; duck from Canard So

Sit out on the pleasant terrace set up in the garden, on the banks of the River Vègre, and treat yourself to a fine dining interlude courtesy of the chef's cooking, which is always in touch with the seasons. The contemporary dishes, which are deliberate and meticulous, make use of the finest local ingredients, including supreme of Loué chicken stuffed with onions and morel mushrooms, first-harvest vegetables and a creamy poultry jus. La Table du Coq, the hotel's second restaurant, serves simpler fare.

White asparagus, hollandaise sauce; slow-cooked egg, artichoke emulsion; saddle of lamb, chickpea purée and, above all, the excellent Cointreau hot soufflé… A reliable family-run establishment that defies its age and serves delicate, classic cuisine that immediately wins diners over; no corners are cut when it comes to the quality of the ingredients. What's more, the welcome and service are charming and do justice to this former coaching inn, which, in the 19C, welcomed the monks of the nearby Benedictine abbey.

Fontaine-Daniel is the epitome of an old French country village and the birthplace of the famous Toiles de Mayenne fabrics. Overlooking a pond and the forest, this venue is housed in a former outbuilding of a Cistercian abbey, which became the hub of this textile manufacturing enterprise in the 19C. Chef William Blondel cooks primarily with local produce that he doesn’t hesitate to enhance with modern and creative twists gleaned from his own globetrotting travels.

Chef Clément Guyon is back in his hometown after a culinary odyssey that took him around France (notably Flocons de Sel in Megève) and abroad (Atelier Crenn in San Francisco). The timber of the façade and terrace are echoed in the restaurant's pared-back interior. The menu varies depending on the time of day: at lunchtime, bistronomic-style fare and a more high-flying slant come the evening, starring local and seasonal ingredients – served in a buzzy, bantering atmosphere.

In the heart of the town, almost within shouting distance of the castle, this small modern bistro, which sports a workshop vibe of wood and metal, is the brainchild of chef Adrien Barrier, who was born in Évron and knows Mayenne inside out. After stints with Yannick Alléno and Philippe Mille, this gifted craftsman curates feel-good, flavoursome food that hits the spot every time, be it his white asparagus with haddock, houmous and hazelnut crumble or the confit of pork belly, pressed aubergine and pork jus.

The name may suggest an antique dealer's, but despite the absence of old tomes, 19C paintings and 1930s objets d'art, you won't be disappointed! Set outside of the town centre, L'Antiquaire is a very pleasant and welcoming restaurant, with a façade completely smothered by foliage. Chef Jérôme Lebreton's generous cuisine with flashes of creativity is sure to delight the palate with its distinctive flavours, not least his combination of veal sweetbreads and kumquats. Worth noting: There is a completely vegetarian set menu.