Le Manoir du Lys

The story

Le Manoir du Lys – Michelin-Starred Modern Cuisine in La Ferté-Macé, France

A Family-Run Michelin Star in the Andaine Forest

Just over three hours from Paris, in the heart of the Regional Natural Park of Normandy-Maine, Le Manoir du Lys has been a destination for refined modern cuisine since 1998, when it earned its first Michelin star. The family behind it – the Quinton and Lebailly families – have kept that star ever since, and in 2026 they also received the Gault&Millau d’Or for Normandy.

The manoir itself began as a 19th-century hunting lodge, later a tearoom, then a family pension. Chef Franck Quinton grew up in the business, learning alongside his parents Paul and Marie-France. After training in Paris, he returned to take over the kitchen, and his sister Stéphanie and brother-in-law Yvon Lebailly joined to run the front of house. The guiding philosophy here is “nature et naturel”: simplicity and authenticity, drawn from the surrounding forest.

The Forest on the Plate

What sets Franck Quinton’s cooking apart is his deep connection to the Andaine forest. He personally forages for mushrooms – over 70 varieties – and sources from local producers. The menu changes with the seasons and the chef’s daily inspiration, always respecting the freshness and integrity of the ingredients. Guests can expect a personal, creative take on regional flavours, with dishes that are both elegant and grounded.

The wine list, curated by Yvon Lebailly – now joined by his son Hugo – is a labour of love. With 650 references and 10,000 bottles, it reflects a quarter-century of relationships with vintners. The pairing is carefully considered, matching the precision of the modern cuisine.

An Atmosphere of Welcome

The manor has 29 rooms and suites, including five “Pavillons des Bois” set in the garden, but the dining room is the heart of the house. The family’s “maison de famille” spirit means guests are treated as individuals, not numbers. The restaurant is open for lunch on weekends only, and dinner from Tuesday to Saturday. The setting is refined but relaxed, with an air of understated luxury.

For those who want to dive deeper, the Manoir also offers cooking workshops, a four-hands dinner with guest chefs, and even a yoga retreat. But the core experience remains the dinner: a seven-course tasting menu that celebrates the forest, the seasons, and the quiet mastery of a chef who has been perfecting his craft for over three decades.