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Le Champ De La Ferme

Name: Le Champ De La Ferme
Address: 114 ROUTE DES AUGERAIES, Saint-Gervais en-Belin, FR

9.2/ 10Excellent

·Bed and breakfasts

📍114 ROUTE DES AUGERAIES · Saint-Gervais en-Belin ↗

WiFi availableFree ParkingSwimming pool24-hour front deskHeatingFamily roomsAll 48 facilities +

Review

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Service9.6

Wi-Fi9.5

Value9.3

Facilities9.2

Location9.1

Cleanliness9.1

Rooms9.0

Surroundings8.8

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DiningSights

L'Auberge de Bagatelle

Modern Cuisine · ★ Michelin

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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

15.1km

Auberge des Matfeux

french

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Close to the famous motor racing track, Circuit des 24 Heures du Mans, this family-run restaurant is decorated with abstract patterns and uses crockery made by a local artist. It was established in 1962 by the current chef's parents, and holds the Sarthe region close to its heart. Bringing to bear solid technical skills, chef Xavier Souffront composes flavoursome dishes that are in tune with the times, without shunning tradition, and highlight ingredients from his beloved terroir. Don't miss the langoustine ravioli, one of the restaurant's classics. The fine wine list is sure to be a hit with

6.2km

Maison Nipa

Creative, Filipino

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This restaurant, opened by an experienced Franco-Philippine couple (Jason is in charge of savoury dishes, while Sharon rustles up desserts), specialises in Gallic cuisine influenced by the flavours and aromas of the Philippine archipelago. The food takes you on a culinary tour from Sarthe to the Philippines, depicted by Croisic squid à la “Adobong Pusit”, stuffed with a sisig of bellota chorizo and coated in a subtle cuttlefish ink sauce or wild duck with coffee-flavoured ceps and an “Adobo” sauce, together with other delicately perfumed dishes that might feature sweet-savoury or surf-turf not

7.4km

L'insouciant

Creative

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Close to the Église Sainte-Jeanne-d'Arc, this discreet restaurant is destined to make a name for itself: it is run by a charming duo, Corentin Courtien and Madeline Blais, who serve bistronomy fare at lunchtime and a more ambitious set menu in the evening. The chef is all about local ingredients (which account for 80% of his shopping basket) and creative cuisine that gives pride of place to spices and herbs. The dishes are meticulous and bold, with the balance of flavours always carefully calibrated, for instance bluefin tuna with anise hyssop oil, barbecued with green beans and lacto-fermente

14.5km

Le Grenier à Sel

Modern Cuisine

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At the entrance to medieval Le Mans, the team of this former salt loft has one goal in life: to please themselves and their customers! A contemporary vibe and top-quality ingredients (lobster, turbot, foie gras) with bold, authentic flavours, all of which washed down with a fine selection of Rhône, Loire and Bordeaux tipples.

15.7km

La Table de Luc

Modern Cuisine

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Luc Revert, a young chef from Le Mans, has returned to his roots after several years in the South of France and then in Paris, notably at Frédéric Simonin. The chef's generous and straightforward cooking is a joy. The small menu of carefully prepared dishes revolves around quality ingredients. The beef fillet is a good example of his style: tender grilled meat, soft gnocchi, a balanced garlic cream, black garlic condiment, rich jus and fragrant lovage oil. The clementine tartlet impresses with its crispy pastry, creamy yuzu-tarragon filling and vibrant clementine sorbet. Friendly and professio

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Le Lucé

Modern Cuisine

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An 18C palace provides the enchanting location for this restaurant set in a Classical decor of mirrors and chandeliers. When it comes to the food, a savvy approach has been adopted of serving fine dining cuisine based on ingredients sourced from the region and grown in the kitchen garden: white asparagus with wild garlic, a full-bodied vegetable jus, roast asparagus and wild garlic pesto; trout and chard, hazelnut butter sabayon, crispy and wilted chard. And what better way to round off your meal than a post-prandial stroll through the magnificent formal gardens?

19.3km

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Le Champ De La Ferme

Guest scores & sentiment

Room types · 4

Family Room with Private Bathroom

Double Room with Private Bathroom

Triple Room with Private Bathroom

Double Room with Private Bathroom

Facilities · 48

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