L'Éveil des Sens
Mayenne, France
⭐1 Star
The Experience
From Michelin Guide
Here on the outskirts of town, it would be a shame not to stop and admire this original metal fretwork façade. Once inside, wood prevails in the tasteful, understated interior. This is the stomping ground of chef Nicolas Nobis and Isabelle Nobis (husband and wife), who honed their skills under Bernard Loiseau and Georges Blanc. Simplicity and nature are the hallmarks of the chef's cooking, and he loves to work with plants (eg hyssop, verbena etc) and vegetables sourced from local producers. When it comes to cooking and seasoning, precision is the order of the day, as characterised by the Breton lobster, strawberry, snow peas and a light bisque. An experience that gently (re)awakens the taste buds... with a set lunch menu that represents unbeatable value for money!
Unique Things
From Visitor Experiences
Here are three unique / unconventional things about the Michelin star restaurant L'Éveil des Sens in Mayenne:
Original Metal Fretwork Façade
The restaurant features a distinctive and original metal fretwork façade that stands out architecturally, setting the tone for the refined experience inside.Focus on Plants and Local Vegetables in Cooking
Chef Nicolas Nobis emphasizes working with plants such as hyssop and verbena, alongside vegetables sourced from local producers, highlighting nature and simplicity in his inventive cuisine.Intimate Dining Experience in a Contemporary Wooden Interior
The dining room is contemporary and minimalist, with warm wood as a central design element, accommodating only 20-25 guests, creating a cozy and detailed gastronomic journey.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant L'Éveil des Sens in Mayenne are:
Local and seasonal products: The chef emphasizes using fresh, regional, and often organic ingredients sourced from local producers, ensuring high quality and authenticity in every dish.
John Dory fish: This fish is featured as a signature dish, typically cooked to perfection and served with a delicate lemon beurre blanc sauce that enhances its natural flavors.
Cherry (in vinaigrette): Used in starters such as the "Laitue Celtuce" with cherry vinaigrette, showcasing the use of local fruits to add freshness and acidity to dishes.
Almond (in cream form): The bitter almond cream paired with the cherry vinaigrette highlights the chef’s inventive approach to combining textures and tastes in starters.
These ingredients reflect the restaurant’s philosophy of simple yet inventive cuisine that highlights the terroir of Mayenne through refined, seasonal preparations. The John Dory fish with lemon beurre blanc stands out as a signature dish that exemplifies this approach.
Menu & Pricing
Current Offerings & Prices
L'Éveil Des Sens Menu
Tasting Menu
- 8 Courses: €250
A La Carte
- Blue Lobster: €95
Specials
- Foie Gras: €25
- Oysters: €18
Desserts
- Mille Feuille: €12
- Crème Brûlée: €10