Le Madeleine sur Verneuil-Sur-Avre

Always a delight… a limitless indulgence!

New menu and new flavors, with a special tribute to Normandy from Cyril Coutin! Tripe, aged meat, and apple tart are the highlights of the new menus. A real treat.

A great place to eat in Verneuil-sur-Avre. The cuisine is refined. If you're looking for a quality restaurant in this town, we recommend you go there.

Excellent address. We came with our 4.5-year-old daughter and received a adoring welcome. She had a menu with a huge chicken fillet, sautéed potatoes, and a superb strawberry tart. We chose the four-course meal. A delight. In short, an exquisite family evening with impeccable service and excellent dishes. Special mention goes to the dessert, which is sometimes a little overlooked by good chefs. This seasonal strawberry and rhubarb dessert was divine. We will definitely be back!

My partner and I went to lunch at Madeleine, a gift for our 40th birthday, where we had been given a meal. Unfamiliar with this type of place, the waitress, as smiling as she was kind, immediately put us at ease. Chef Cyril Courtin, as discreet as he was attentive, prepared a surprise menu for us. We enjoyed a beetroot crème brûlée as an aperitif—who could have imagined such a combination? With shrimp and an orange reduction. It was surprising and delicious. Then came a tasty tomato terrine with a surprising watermelon sauce. The little peanuts added to give it a crunchy texture, which was also very, very good. My favorite dish was a soft-boiled egg with a mushroom sauce and mushrooms. It was as visually beautiful as it was delicious. I still wonder: How can you make such a delicious dish with just an egg and mushrooms? Then the fish was accompanied by a saffron sauce as smooth as it was flavorful, with fennel and a little medley of capers. Not used to fish, I found it excellent. For dessert, we had fig ice cream, with a red wine emulsion that, with its spices, was reminiscent of the red wine one might drink at Christmas. The ice cream rested on a halved fig, very plump and delicious. My companion, who was keen on a chocolate note, asked at the end of the service if the chef could make her a chocolate fondant, which he did with pleasure, demonstrating once again his kindness and attention to those who come to taste his cuisine. It was truly delicious. We were afraid we might feel a little uncomfortable in this kind of place, but that wasn't the case at all. A big thank you to Cyril Courtin and his waitress, whose name I don't know, for their extremely kind welcome, the refined and elegant cuisine, and for the wonderful time I had with my partner.