Au Bon Accueil

Au Bon Accueil is a regional restaurant and hotel in Juvigny‑sous‑Andaine offering creative cuisine. The house adopts a market‑driven, farm‑to‑table approach and adapts proposals to customers' budgets. Accommodation comprises seven rooms with soirée étape and half‑ or full‑board packages. The property supports seminars and corporate bookings with a meeting room and AV equipment and can propose menus including drinks for family events and larger bookings. Several dining rooms include a private room for up to 50 guests and two larger rooms that together welcome coach groups of up to 80 people. Dining rooms present classic restaurant spaces with wine service. The restaurant sits within the Parc naturel régional Normandie‑Maine. The cuisine is contemporary and prepared on site from fresh, predominantly local produce. Menus evolve with the seasons, with seasonally driven à la carte and set menus and indicative seasonal formulas presented by the house. Chef Gaëtan Crespin leads the kitchen; he holds a Michelin Bib Gourmand, recognition from Gault & Millau and the "Jeune talent Graindorge" award, and is described on the site as a disciple of Escoffier. Specialities include duck foie gras with pepper and corn bread; sea bream tartare with basil and watermelon water; langoustines with Normandy mushrooms; raw‑milk Camembert with strawberries and black pepper; and seasonal tasting and set menus.