Our Cuisine

“Maison Nipa”, a cuisine based on taste, truth, producers, Philippine influences… a cuisine that is sincere and respective of the environment. “The product” is always put up front and in the spotlight.

Special menu

We only work with fresh produce, certain courses may have ingredients lacking or modified.

We thank you for notifying our Maitre d’Hotel in advance for any food restrictions or allergies.

24 hours of Le Mans Menu

Served on Thursday 8th June 2023 until Sunday 11th June 2023

5 courses
(3 savory creations, 2 sweet creations)

100.00€

Awakening of the senses, Ensaymada and Pan de Sal

Beluga lentils from “Patte Jeanjean”

With “ancienne” vinaigrette, egg parfait, “Adobo” sauce and Cécina Leon

•••••
Large wild Turbot

Roasted with citron thyme, white asparagus from the Loiseau family, morels “ginataan”, bone jus

•••••
Limousin Beef

Chosen by Ramage butchery, green pea royal and spring vegetables by Nicolas Jardin, “Bifstek Tagalog” sauce

•••••
“Sans Rival”

Brebis cheese by Valentin Delaroue, pecans and dried fruit marmelade (Additional 14 euros)

•••••
Rhubarb from Théophile Briffaut’s garden

Poached and compote, “Food for the Gods”, soy milk espuma

•••••
Organic strawberries from Jean-Marc Coulon

“Napoleones” with a light verbena cream, strawberry and Santa Ana gin pâte de fruit

After Dessert

Don’t forget to make a reservation!

Book

* Prix net en euros par hôte – TVA et service inclus.

A responsible gastronomy

The word responsible is a term that is strong and engaging. As written in the dictionary: “one has to measure the consequences of his actions”. We are convinced that the cuisine of tomorrow needs to be more ecological.

It’s a cuisine that knows where its produce comes from, favouring the direct contact with farmers and producers who work with raw, fresh, and seasonal produce. A chef needs to show and inform his clients and his team of the importance of seasonality.

Menus for lunch

Menus for dinner