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)

49 to 85

Gault&Millau's review 2025

The house is legendary, and Didier Chapeau is undoubtedly the right chef to keep the tradition alive in the good town of Loué. Keen to respect this proud heritage (he was second in command at Ricordeau for 6 years before succeeding Jean-Yves Herman in 2007), this lover of local produce showcases the finest products in tried-and-tested recipes that bring people together: blue lobster with Colonnata bacon, Japanese turnip with black air emulsion, poached sea bass with garam masala and purple sweet potato purée, roasted veal tenderloin with semi-salted butter, Maine snails and vegetables from Jardins de Souvré, before an elegant and airy entremets with organic coffee, Piedmont hazelnut praline and green cardamom ice cream. Good main course/dessert formula at €39 for lunch.