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.

Our festive menus

Menu Le Mans Classic

Thursday 30th June 2022 (dinner) and Friday 01 July 2022 (dinner)

Saturday 2nd July 2022 (dinner) and Sunday 3rd July 2022 (lunch and dinner)

4 Courses Menu Mabuhay
(Starter / Fish / Meat / Dessert)

75.00€

Awakening of the senses and Ensaymada

Line-caught Mackerel
Grilled on our barbecue, “atchara” condiment, cucumber sorbet and pickles.

2021 Touraine, Trinqu’ames, Domaine de la Grange Tiphaine

•••••
Red Tuna Tataki
Mouclade with “Moringa,” summer vegetables from our Sarthe farmers.

2017 Corse, Don Pasquale, La Villa Angeli

•••••
Limousin Beef
Smoked carpaccio, einkorn wheat, young onions, “Bistek Tagalog” sauce

(For your pleasure: Caviar de France Diva 3g. additional 20€)

2020 Languedoc, Les Vignes Oubliées, Domaine Autour du Cinsault.

•••••
Melon “sa malamig”
Granita and sorbet, green cardamom from Ikori, honeycomb, and pollen.

2021 Côte de Gascogne, Solelh, Domaine d’Entras

Pairing Plato and Baso
~4 glasses of 9cl at 44€.

This Menu is served exclusively Thursday (dinner) 30th June 2022, Friday (dinner) 1st July 2022, Saturday (dinner) 2nd July 2022 and Sunday (lunch and dinner) and 3rd July 2022 .

Don’t forget to reserve!

Book

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

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.

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