Restaurant du Dauphin

Restaurant du Dauphin in La Ferté-Bernard presents a modern French approach to a sensory dining experience. It offers set menus Safran, Curcumin and Patchouli, an eight-service Menu Dégustation presented carte blanche to the chef, and a children's menu. The team prioritises training and mentoring young staff; front- and back-of-house personnel are qualified and dynamic, and the restaurant holds a Michelin Bib Gourmand. The wine programme is curated through direct relationships with winemakers practising environmentally respectful viticulture, and a wine-by-the-glass dispenser supplies a rotating monthly selection. The venue emphasises plated presentation, refreshes decoration regularly, and offers gift-card packages and paired wine options for special occasions and tastings. The dining room is pleasant and warm, with tables distributed across four separate spaces in warm colours to preserve intimacy. Contemporary French cuisine uses seasonal, creative compositions built around classic ingredients. Offerings include à la carte dishes, fixed menus and a multi-course tasting menu, and the kitchen adapts preparations for dietary needs when notified in advance. The kitchen is led by chef David Guimier. Specialties include foie gras preparations; Noix de Saint-Jacques with potimarron; paleron de boeuf (overnight braised beef); escargots en meurette; filet de canette; and pomme et sarrasin dessert.