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The restaurant takes its name from pata negra bellota ham, which turns up across the set menus in a 19th-century château outside Cholet. The dining room upstairs leans into the bones of the place, with mouldings, mirrors, and a large fireplace softened by modern wallpaper and warm tones. The chef works with seasonal produce, Breton lobster, Vendée rabbit, hand-dived scallops, running it all through a modern French lens that leans generous rather than austere.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
Nearby in the record closest first
- La P’tite Patte Modern French Eat · 74
- L'Ourdissoir Eat · 74
- La Grange Eat · 69
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