Hôtel-Restaurant du Tribunal in Mortagne-au-Perche — HO-scale diorama miniature of the restaurant AI-generated

Hôtel-Restaurant du Tribunal

Mortagne-au-Perche, France

A three-star hotel and restaurant on the tree-lined Place du Palais in Mortagne-au-Perche, spread over stone and half-timbered houses from the 16th and 18th centuries. Chef Vincent Biset, a Maître Cuisinier de France, has cooked here since 2017. The boudin noir de Mortagne is made in-house and stays on the menu through the seasons: on the autumn 2026 card it comes with pan-fried foie gras, roasted apples and a jus made with cider from the local Maison Ferré. The children's menu has its own version with rosemary crumble and roasted apples. Open seven days a week, lunch and dinner.

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Sausages served here

Boudin Noir

Boudin Noir

Perche, Normandy, France

Boudin noir is France's blood sausage: pork blood, pork fat and a large share of onions, seasoned and poached in a natural casing until it sets. Charcutiers all over France make it, but the small town of Mortagne-au-Perche in Normandy has built its name on it. Every March the town holds a boudin fair with an international contest, and the local charcutier Au Roi du Boudin puts a third of its weight in slow-cooked onions into each batch. In a bistro it comes browned in butter, next to sautéed apples and a heap of mashed potato.

blood sausageporkonion