Sauge

Sauge is the Percheron expression of modern terroir cuisine created by chef Amandine Chaignot. It opened in 2022 after the renovation of the former Jazz Café in the village of Réveillon. The project was undertaken by Chaignot with her brother Camille, an architect, and with active participation from the local community. The restaurant is organised as a ‘plural’ venue offering an intimate fine‑dining Table and a convivial Bistrot. Sauge has been recognised by the Michelin Guide (Selected) and is presented as a refined meeting of tradition and modernity, aiming to be both convivial and elegant. The building sits beneath century‑old beams and pairs traditional stone and timber with modern touches such as travertine floors, stone walls, steel and raw concrete accents. Mismatched wooden furniture and tweed‑upholstered armchairs create a warm yet refined atmosphere. The Bistrot centres on a large bar with a raw‑warm decor while the Table is arranged for intimate tasting experiences. The cuisine is contemporary, terroir‑driven French cooking that showcases seasonal, locally sourced produce and short circuits. The kitchen philosophy prioritises valuing local, seasonal and regeneratively produced ingredients. Amandine Chaignot is the chef. Guests can choose between the structured eight‑act tasting at La Table and a Bistrot menu that changes daily with arrivals from local producers. Dishes highlight vegetables sourced from Une Ferme du Perche. Local beverage pairings feature La Vertueuse beers and Maison Ferré ciders.