L'EDELWEISS
Although the tireless Patrick Heulot now shares his time between Azé (he took over Le Priory in 2012) and Laval, it is worth recognizing that his Edelweiss (taken up in 2011) remains a highly recommendable establishment. If the formulas allowing to combine several dishes of the map are innumerable, the slate of the midi allows to eat two or three dishes (at reasonable prices) including products - smoked salmon, duck andouillette, tender foie gras in gras wine wine… - come all - cocorico! - local suppliers (meat from the neighbour Meignan, Entrammes snails, fish of Vézin-le-Fortiori, bread from nearby Huche, cheeses from Livet to Arquenay, etc.). Finally let yourself be tempted by the specialty that represents the top of the restaurant, according to the manager, the lobster ravioles.
Bruno