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2024
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2024
An address proposing tapas in the Angevin way and various dishes in Angers.
To have a good meal, there is nothing like sharing! So, we share tapas à l'angevine: melting rillauds, galipettes with goat cheese, rillettes, persillade... and meat on the bone. Pink pork from Tours but especially beef: Normande, Dairy, Rouge des Prés or Simmental, count 600 g for 2 persons... It is served rare, with potatoes, other vegetables are proposed. The chocolate dessert is good but not very sweet, just the opposite of the Anjou pavlova, with spices in a hot wine style. For a more "cooked" meal, at lunchtime, the formula is composed of a slice of bread or a salad, a duck or saithe confit, a baked apple or a floating island.
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La cuisson était parfaite et les accompagnements à partager aussi!
Bon accueil, conseils de qualités et viandes au top. Nous reviendrons.
Belle continuation.
Le sourire, le décor, l'énergie de l'équipe, tout est réussi.
Le chef, est un Vrai cuisinier. Bravo pour les produits de qualité. Merci pour ce merveilleux moment. Bonne Saint Valentin ????????.