Silex

The story

Silex Restaurant Château-du-Loir: Modern Cuisine by Maïté Hervé & Florent Demas

Cuisine d’auteurs in the Sarthe Countryside

In the village of Chahaignes, just steps from the Bercé forest and local vineyards, Silex Restaurant opened its doors on 8 June 2022. Behind it are two chefs from the southern Sarthe region: Maïté Hervé and Florent Demas. Their shared vision is a cuisine that is both creative and responsible, rooted in the traditions of the area yet boldly contemporary.

The pair bring a wealth of experience from Michelin-starred kitchens, traditional restaurants, and luxury brasseries across France, Australia, Belgium, and New Zealand. At Silex, they channel that expertise into a modern cuisine that respects the product from start to finish. Their philosophy is to use ingredients in their entirety, reducing waste and honouring the environment.

Chefs with a Shared Ethos

Maïté Hervé describes herself as an engaged chef. After formative years at tables like Le Roc Alto in Saint-Véran and Le Vieux Logis in Trémolat, she developed a delicate, controlled style that never abandons tradition. A native of Jupilles, she grew up surrounded by local, seasonal produce and brings a particular passion for pastry and vegetables to her plates.

Florent Demas, from Montabon, has always felt cooking was his calling. From early beginnings with Michelin-starred chefs to leading brigades in Corsica, the Alps, and Australia, he values technical precision and the stories behind ingredients. His cooking is generous and surprising, inspired by the products he discovers on walks through the surrounding countryside.

Local Producers, Seasonal Menus

Traceability and local sourcing are central to Silex. The chefs work closely with La Ferme de l’Hêtre Rousseau, La Ferme du Gué André, and Les Caprines Fromagères, among others, to highlight the richness of regional producers. The wine list, carefully selected, draws from the excellent local vineyards and beyond, appealing to both casual drinkers and connoisseurs.

The menu changes with the seasons. At lunch during the week, a three-course formula is available for €26, while evening and weekend menus start at €44 for three courses, with a cheese course option at €49. This commitment to quality and value has earned Silex a Michelin Bib Gourmand, recognising good quality, good value cooking. For anyone seeking a sincere, locally-minded modern cuisine in the heart of the Sarthe, Silex is a destination worth the journey.