The best French cuisine restaurants Pays De La Loire

A breathtaking view of the magnificent castle, quality cuisine and a warm welcome, what more could you ask for? Depending on the season and the chef's inspiration, after amuse-bouches with foie gras crème brûlée, you can enjoy a pike-perch and smoked salmon terrine, veal kidneys with mustard flambéed with Armagnac, or Italian-style pasta. For dessert, delicious chocolate profiteroles will do the trick, unless you are tempted by a sabayon with seasonal fruits made with the Crémant of the Château de Montreuil-Bellay.

If you like the workers'menus that fill the stomach, don't wipe out the wallet and allow you to indulge with starters, dishes and desserts that have proved their worth (buffet of hors d'oeuvre, Burgundy beef, cabbage sausage, andouillette, caramel cream…), go lunch at La Vieille Auberge, in the midst of manual workers working on the Chantiers or surrounding areas. The large room evokes the past with its black and white tiles and the menu of the day gives all satisfaction, as well as the table wine that awaits you near your plate. Make a home, French fries are delicious, and we're saying, if you listen… you'll get an extra ration! But it should be kept for cheese and dessert… Please note that the hotel is also a hotel and offers seven comfortable rooms (simple: 30 € at night, 36 € per double, 4,20 € breakfast).

It was in 1997 that Franck and Patricia Saulnier, instead of the old Little butchery, created the Aromance, a name that combines aroma and romance. Renovated from the ground to the ceiling in 2006, this restaurant in the district district serves «bourgeois cuisine» as original (tian to fresh goat, century to conflict duck…) than traditional (calf blanquette…). Well, we eat very well and the reception of Patricia is smiling and considerate. From 18,50 € to 28 €, menus have the right idea to integrate wine (and thus avoid, at the end of the meal, some small unexpected calculations…). At noon, Saulnier also offers a dish of the day (8,50 €) and formulas at 10,70 € and 12 €.

A beautiful stone house in the centre of the village, a stone's throw from the Bercé forest and local winegrowers, and of which nothing really says at first sight that you can eat there. And yet, the house is renowned, whose reservation is recommended every day, under penalty of being refused a table. The cook, Naoko Matsumoto, offers exceptional dishes that go hand in hand with local wines, such as the pan-fried scallops with Jasnières and duck breast with Pineau d'Aunis. And why not finish your meal with a delicious green tea tiramisu? An excellent address for your taste buds.

We like the care given to the original, multicoloured, trendy decoration, the chandeliers set with multicoloured gems, the walls stretched with white curtains through which the neck and head of an ostrich make their way beside your shoulder. A giraffe comes out of the ground, a monkey challenges us with its realistic expression. A tap without piping spits a continuous stream of water into a metal bucket. Contemporary, colourful, original and intriguing canvases form a harmonious and surprising whole. Here we welcome a clientele of employees in a hurry for lunch and nonchalant onlookers in the evening. As an appetizer, they bring us fries. Original and appreciated. We recommend as an appetizer the pumpkin soup with hazelnuts and a slice of bread with porcini mushrooms, or the foie gras which is excellent, as a main course, try the skewer of scallops just seized and its Asian wok, you will not believe it, or the lamb mouse with thyme and its parsnip puree. For dessert, the poached pear topped with almond cream and its French gingerbread will delight you. These examples come from the Vigo menu at €31.90, but the other formulas offer equally tasty dishes.

Want to eat in a castle? It is possible, on the doorstep of Angers, between countryside and city… the Château de la Perrière has several locations for lunch outside, sheltered from its walls of the seventeenth century. A small room, the Salon de Guise, also allows to appreciate the seniority of the places, with its old painted beams. On the kitchen side, several menus are offered: Mrs. de Sévigné has the best choice of ingredients (langoustine, foie gras) in prepared dishes, such as the poached bar, broth broth and safranate potato. The Perrière menu offers marinated salmon in gravlax, entry, then a roasted cum filet and Cointreau sauce. The midday formula is simple: in the entrance, a poached melon (just ripe), a beef cheek at the gratin dauphinois and a strawberry garlic with a lemon tile and chantilly, a more sought-after dessert than previous dishes. Weakness: some days we are dealing only with beginner servers who must constantly check the information in the kitchen.