It has been over ten years since chef Nicolas Neck, with his partner Hélène, took over this former workers’ canteen and delighted a clientele of regulars with his gourmet, neatly packaged cuisine. The reason is obvious: the welcome is warm, the menu changes regularly, the prices are moderate and the shaded terrace offers a lovely breeze in summer. In the peaceful suburban town of Thouaré, L’Envol is the ideal address to know.
Carpaccio of scallops, mango compote with Sichuan pepper and smoked magret (sliced duck breast)
Roast duckling thigh in thyme and honey
Basic-infused iced soufflé, poêlée de fraises (pan-fried strawberries) and crumble flakes
