The huge forest of Andaine surrounding this restaurant, depicted by light wooden wainscoting and a leafy terrace, is undoubtedly its ‘raison d’être’. Poised between Maine, Normandy and Brittany, these green lungs nurture and nourish the forest-inspired cooking of chef Franck Quinton. His way with mushrooms is out of this world: roast cèpes in thyme and laurel, girolles sautéed in rosemary, apricots and hazelnuts, chanterelles in cream of foie gras and parmesan or horn of plenty with ham and ciboule onion… If you stay the night, you can even go picking with him! This wholehearted chef is also a champion of local produce and his pigeons, veg and meat all come from within a few dozen kilometres. Delicate, appetising food served in an elegant, peaceful interior: heaven!