Maison Nipa

The story

Maison Nipa in Fillé: Franco-Filipino Fine Dining, Michelin Recommended 2026

Mabuhay – A Franco-Filipino Welcome in Fillé

In the quiet Sarthe village of Fillé, Maison Nipa offers something genuinely unexpected: a dialogue between the French terroir and the soul of the Philippines. The name itself is a promise. "Mabuhay," the restaurant’s guiding word from the Tagalog language, carries meanings of welcome, long life, and breath. It embodies the instinctive hospitality and deep warmth that defines the Filipino spirit.

This philosophy is the foundation of Maison Nipa. It is a living house born from the meeting of two cultures, where generosity is savored and every detail tells a story. The restaurant has earned a place in the Michelin Guide for 2026, recognition of a singular cuisine that balances tradition and creation with quiet confidence.

Sharon & Jason: A Love Story on the Plate

Maison Nipa is the story of a Franco-Filipino couple, Sharon and Jason, united by a shared passion for honest flavor and sincere sharing. Their kitchen becomes a delicate bridge between the generosity of the Sarthe countryside and the solar warmth of the Philippine archipelago. Two heritages, two memories, meet in a single dish. This is not fusion for its own sake, but a search for balance between here and elsewhere, between tradition and invention.

The team that brings this vision to life is a young, passionate family. Sommelier Julien, a pillar since the beginning, selects cuvées that subtly elevate the Franco-Filipino cuisine. In the kitchen, pastry chef Lisa, trained among the prestigious Compagnons du Devoir, works alongside Sharon to create the desserts. Each member of the brigade contributes their talent to the harmony of the house.

The Cuisine: Terroir and Archipelago

The cooking at Maison Nipa is a conscious, respectful one, rooted in agroecology. The menu changes with the seasons, but the spirit remains constant. A dish like "Fishballs de carrelet" reinterprets the classic Filipino fishball using local plaice. "La Perle Noire" draws inspiration from the southern islands of the Philippines. The Saint-Valentin menu offered a carpaccio of scallops from the Baie de Seine with coffee and satsuma, followed by French venison with a mini cabbage stuffed "à l’adobo" – the iconic Filipino braise. The desserts, such as the Auro 50% chocolate with blood orange and rooibos, show a refined pastry hand.

Beyond the tasting menus, Maison Nipa also runs a small épicerie fine, offering products like their own house infusion of verbena, hibiscus, ginger, and lemongrass, and a praline made with cashew nuts. It is a complete expression of a point of view: a Filipino cuisine, interpreted through the lens of the French terroir, served with genuine warmth.