Created in 1978 by the culinary association Les 19 Bonnes Tables Sarthoises, the aim of this speciality is to bring together the best produce of Sarthe in one dish. The marmite sarthoise therefore includes Loué chicken, rabbit, ham, Paris mushrooms, carrots, cabbage, turnips, Jasnières (a local white wine), veal stock and crème fraîche.
The whole thing is cooked in a frying pan, except for the vegetables, which are steamed first before being deglazed with white wine and bound together with cream. Marmite sarthoise is found on the menu of many of the region's restaurants.