Historic Comfort in the Heart of Ballon

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