Le Manoir du Lys
Bagnoles-de-l'Orne, France
⭐1 Star
The Experience
From Michelin Guide
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!
Unique Things
From Visitor Experiences
Mushroom Foraging and Private Cooking Experience with Chef Franck Quinton
Guests at Le Manoir du Lys can participate in a unique mushroom hunt in the surrounding Andaine forest alongside Michelin-starred Chef Franck Quinton. After foraging, they enjoy a private cooking session in the kitchen, preparing their own meal under the chef's guidance, offering an intimate culinary experience rarely found in Michelin-starred restaurants.Mastery and Celebration of Over 70 Varieties of Mushrooms
Chef Franck Quinton is renowned for his expertise in using mushrooms, incorporating more than 70 different varieties into his signature dishes. This deep connection to local forest produce, especially mushrooms, is a defining and unconventional feature of the restaurant's cuisine.Location in a Former Hunting Lodge Nestled in the Andaine Forest with a Family-Run, “Home-Like” Atmosphere
Le Manoir du Lys is uniquely situated in a historic hunting lodge on the edge of the Andaine forest, providing a tranquil, nature-immersed setting. The restaurant and hotel emphasize a personalized, family-run experience where guests are treated as part of the family, blending luxury with warmth and authenticity.
Ingredient Stars
From Visitor Experiences
Le Manoir du Lys, Michelin-starred since 1998 under Chef Franck Quinton, is renowned for its deep connection to local and seasonal produce, especially emphasizing forest ingredients and regional flavors. The most honored or signature ingredients at this restaurant include:
Mushrooms: Chef Quinton is celebrated for his mastery of mushrooms, using over 70 different varieties. Mushrooms are a star ingredient, reflecting the forest foraging theme and are central to many dishes, showcasing the natural flavors of the Normandy region.
White Asparagus: Highlighted as a signature ingredient in notable dishes, white asparagus is used to combine regional flavors with gastronomic flair, demonstrating the chef’s respect for fresh, local produce.
Douglas Fir (Minty Scent): While not a direct ingredient, the chef’s inspiration from the forest includes the aromatic presence of Douglas fir, influencing the subtle alchemy of his cuisine and possibly used to impart unique herbal notes in dishes.
Local Poultry: A roasted poultry dish with an intense, glossy brown sauce is mentioned as a standout, indicating the importance of high-quality local meats prepared with refined technique.
These ingredients are significant as they embody the restaurant’s philosophy of foraging, seasonality, and close relationships with local producers, resulting in authentic, sophisticated dishes that reflect Normandy’s terroir and forest bounty.