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

2.7km

L'insouciant

Creative

€€€

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

408m

Le Grenier à Sel

Modern Cuisine

€€€

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.

911m

La Table de Luc

Modern Cuisine

€€

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

985m

Auberge des Matfeux

french

€€€

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

9.3km

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

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