The best hotel restaurants Pays De La Loire

Located in the heart of a small medieval town, km from the Mancelles Alps, the restaurant offers delicious dishes that only add to the charm of the area. We advise to test their specialities such as the poêlés fatty livers, the ravioles bar net and small vegetables, the Loué Chicken, the sarthoise marmite, the sarthoise veau, the crayfish chicken, or the pan of St. Jacques's au. It's simply delicious. And the framework is great.

Although it is located in the business area and adjoining the hotel of the same name, the Campanile restaurant deserves our full attention. The staff were friendly and helpful. The map has been worked out with Grand Chef Pierre Gagnaire and continues to honour her dignity. One might doubt with its proposed buffet formulas for entry and dessert, but the mesclun salad, the tomato gaspacho and celery sticks show us that the word buffet does not necessarily mean: old-fashioned and saveur cuisine! For proof, the dishes of this gourmet menu: penne tomato sauce, basil and bacon or salmon burger, for example. Weakness: of course industrial kitchen, but… Talent: It is worked well and you eat in a very pleasant setting for small prices.