Ricordeau

Rating: 14
Author: Gault&Millau

72540 LOUÉ

14/20
Chef's Restaurant

13 PHOTOS

Chef: Didier Chapeau
Services: Accomodation | Children's Menu | Takeaway

Budget (€)

Indicative price per person (excl. drinks)

62 to 105

Gault&Millau's review 2026

After three generations of Ricordeau, chef Didier Chapeau has been at the helm of the kitchens at this iconic Sarthe restaurant for almost twenty years. The restaurant offers a classic, yet elegant menu, featuring local produce such as the famous free-range chicken, with its supremes stuffed with fresh morels and onions. This is followed by fleshy, melt-in-the-mouth langoustines on a bergamot shellfish jus, alongside a 63° candied Loué egg. Precision work in plates where everything is clear and legible, without adding too much, and with the desire to respect the taste and spirit of the product. Strawberries, for example, are served fresh, in sorbet or compote with mascarpone in a thin, crisp tube. A rich wine list of over thirty wines by the glass, all accompanied by a tasting commentary and indication of the grape variety. The two toques are clearly confirmed. Right next door, the chef has opened a gourmet bistro: "La Table du coq", which of course showcases the region's finest poultry, at reasonable prices.