The story
Sauge sits on the village square at 9 place de l'Église in Réveillon, a few kilometres from Mortagne-au-Perche. Chef Amandine Chaignot runs the kitchen, serving modern cuisine rooted in Perche ingredients, and the restaurant earned a Michelin Recommended distinction in 2026. The space holds a fine dining table and a bistro side by side.
Amandine Chaignot cooks with what the surrounding farms send her. Vegetables come from Une Ferme du Perche, an organic family farm, and the menus shift with the seasons. Her earlier Paris restaurant, Pouliche, is where she first opened her own kitchen. Drinks follow the same logic, with beers from La Vertueuse and ciders, poirés and pommeau from Maison Ferré.
The dining room keeps its century-old beams and white tablecloths, with tweed-upholstered armchairs and about twenty tables. A recent tasting menu moved from freekeh bread with caviar to John Dory, flash-seared and thinly sliced, with pear and turnip in verjus. Carrots arrive glossed in meadowsweet cream and brightened with rosehip sauce. The meal ends with a salted caramel mille-feuille. The bistro next door, with its long bar and changing carte, offers a simpler lunch and dinner built on the same producers.
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A new Perche hideaway for escaping the daily grind! In the postcard-pretty village square of Réveillon, chef Amandine Chaignot (Pouliche, Café de Luce) embraces local flavors, infusing her dishes with truly cared for ingredients and seasoning them with equal parts tradition and modernity. Set inside a former bistro with century-old beams, the dining room sets the scene (white tablecloths, tweed-upholstered armchairs, ceramics designed by artist Yin Chang) before the taste buds are whisked away on a high-flying adventure, kicking off with a collection of seriously chic canapés – tapioca chips topped with sea bass, parmesan shortbread, a cracker crowned with creamed broccoli and trout roe. What next? Gloriously warm freekeh (smoked green wheat) bread served with caviar and a crisp tuile, ready to be lavishly slathered with farm-fresh butter; tender carrots lined up neatly, glossed in a sublime meadowsweet cream and brightened with a vivid rosehip sauce for sharp contrast; John Dory arrived flash-seared and thinly sliced, paired with pear and turnip splashed in verjus; before finishing with a dazzling mille-feuille glistening with salted caramel; followed by a comforting mini apple tartlet served as a petit four. In the mood for something more bistro in spirit? The adjoining restaurant offers straightforward lunch and dinner menus – no fuss, no fireworks – showcasing the best of the Perche at accessible prices. · Marie Delcampo
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