Our fruits, vegetables and herbs
Some of our artisanal producers, who favour cultivation methods that respect the environment, animals and people, are certified organic.
– La Ferme du Chêne Vert, à Gesvres
– Guillaume et Aurélie Després, à Moitron sur Sarthe
– La Payardière, à Saint Pierre des Nids
– La Phacelie, à Champgenéteux – José Fruits, à Piace — Les Jardins de Loviv, à Louvigny
Our meat and fish
- For poultry, Cédric Babin, in L'orée d'écouves
- For beef and pork, Union des éleveurs bio, in Alençon
- For fish (angling), Poissonnerie Granvillaise, in Alençon
Our cheeses and creamery
- Tomme de Pail, in La Trinité (cow's tomme, cow's milk, pheasant and cottage cheese)
- La Bigottière, in Chemilli (eggs)
- La Mercerie, in Saint-Cyr-en-Pail (goat's cheese)
- La Ferme de Allais, in La Basse Gouloire (ewe's tomme)
- La ferme des Tertres, in La Chapelle-près-Sées (sweet and semi-sweet butter)
Notre pain
– Notre pain vient de la boulangerie Aux mille et une mies, à Fresnay-sur-Sarthe. Pains fabriqués au levain pour développer les arômes.
Our wines and champagne
All our wines are selected by us in biodynamic, natural and organic. Some of the estates we visited for you...
Domaine Amirault, in Saint-Nicolas-de-Bourgeuil
Domaine Amirault ages its wines in a troglodyte cellar 20 metres under the vines, which is steeped in history, in oak barrels, which brings out all the emotion in each bottle.
The Domaine Varinelles, in Varrains
Domaine Varinelles produces organic and biodynamic wines and ages some of its wines in amphora. The amphora is a large vat made of clay and brings lightness to the wine.
Champagne Hélène Monleau, in Épernay
A family estate run by a woman who aims to sublimate each gesture in order to obtain an optimal product. Hélène has installed 7 beehives in collaboration with a local beekeeper and produces her own fertilisers from compost, straw and sainfoin.
Nos chambres
Évadez-vous dans notre maison, aménagée pour votre confort, dans un esprit chic et bohème.