Gourmet products local specialties and wines Mortagne-Au-Perche

On one side of the tea lounge, from the other boutique, this new, charming address in the old town invites you to a gourmet break complemented by a few purchases of tea, coffee, chocolates and other fine grocery products. Every two months, Olena hosts a new exhibition: paintings, sculptures, decoration objects (Japan to honour).

This charcuterie-caterer run by Elisabeth and Thomas Habert is renowned in the region for the quality of its products, particularly its award-winning black and white puddings. Their andouillette also takes pride of place and regularly wins awards and distinctions: a guarantee of quality. Savoury pastries, hors d'oeuvres and home-cooked dishes are also on offer. Open non-stop from Tuesday to Sunday, the restaurant is one of the best in the region, and can be very busy!

Gérard Taurin delights the palates of young and old alike with ice creams, sorbets and frozen entremets (vacherins, bûches) from his 4 boutiques, including the one in Mortagne. It's impossible to resist the expertise of this Meilleur Ouvrier de France glacier, who is also a world champion ice-cream maker. His creations are inspired by his travels and encounters in places such as China and Morocco. In the boutique, nothing is left to chance. The team is professional, with expert advice on how to treat yourself to exquisite ice cream delights.

Vanilla, blackcurrant, lime, speculoos and, for the more daring, saffron or basil: you can choose from a wide range of sometimes surprising flavours at R10. An original name for this ice cream store, which is short for the first name of its manager, Herdis Paesen. The ex-veterinarian turned ice cream maker offers her artisanal specialities made with Perche milk. Herdis Paesen is already well known to gourmets: the Flemish-born specialist used to operate in Saint-Langis-lès-Mortagne, just a few kilometres away.

Black pudding all year round: that's the principle at this butcher's and delicatessen! Traditional, smoked, spicy, with apples... in the form of quiches or apple-boudin turnovers, François Mérel loves this regional specialty! He defends it every year at the boudin fair and its traditional international competition for the best black pudding, where the charcutier officiates as a member of the jury. His other specialities? White pudding, smoked fillet mignon and charcuterie from other European producer countries.