In Le Mans and Sarthe, art and gastronomy lovers will be delighted! Indeed, Le Mans is a hotbed of talent as evidenced by the presence of many craftsmen, hatters, decorators, cabinet makers, leather craftsmen, potters, glassmakers, wrought iron, who manufacture here in Le Mans or in the Sarthe, in the purest tradition of artistic craftsmanship. The Bourg-Joly Malicorne earthenware works excel in the delicate art of traditional or contemporary earthenware. The designer of hats Céline Robert has become an international reference. Atelier Vitrail France perpetuates the Le Mans tradition of creating and restoring stained glass. Musicians and collectors will discover the Orphée workshop specializing in the repair of old and modern wind instruments.
In Sarthe, also discover a whole region, a gastronomy appreciated and renowned well beyond the borders of the department. The Poule du Mans, an old local breed reinvented by Gwénaël Lhuissier. Of black plumage, it had disappeared in the years 1930-1940, before reappearing in the years 1990. It was necessary to recreate it genetically to make it last, thanks to the volunteers of the Le Mans hen association. Today, it is served at the best tables of the great chefs! Loué poultry; Le Mans rillettes, rillons and other cold meats from Maison Prunier or the Boucherie de la Croix d'Or for example; The Sarthoise pot; Plantagenet honey; Jasnières wine from the Loir Valley from Domaine Lelais or from Maison Aubert de Rycke for example; Shortbread and other biscuits from La Sablésienne; Chocolates and sweets such as "Bugatties" from Bellanger, Meilleur Ouvrier de France ... Connoisseurs will stop at Olivier Boussart at Restaurant Le Beaulieu, the suite or even Le Tablier de Jaurès, L'Epi'Curieux, ... For an original gourmet break, don't miss Takayanagi's Osier, French pastry revisited Japanese style. Unmissable at Le Mans !!! The Septante-Deux Brewery; The Distillery of the Sonneur, ... Soon on our plates: a Sarthe gastronomic specialty Soon, Sarthe will be able to boast of having its own gastronomic specialty. It is in any case the project of Gwénaël Lhuissier. The breeder of the Le Mans hen has gathered around this ambition producers, restaurateurs and apprentice cooks from the department. They met for the first time this Monday evening at the Lycée Funay-Hélène Boucher to jointly imagine this new gastronomic recipe which could well become a future local specialty. Find the LMTV report by clicking on the images below:
