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Bistronomic cooking of the chef Clément Veillon and organic wines in a restaurant in Avrillé.
Do you know the Patachée? An essential part of Anjou cuisine: frisée, hot new potatoes, garlic vinaigrette, croutons and small onions. Chef Clément Veillon wanted to bring this traditional dish up to date, as an accompaniment to his fine, bistronomic cuisine. Thus, when there is frisée, there is patachée... Then there is the culinary discovery with this palette of roasted farm pig, lime, ginger and soy sauce or this delicious leg of farm lamb from Aveyron cooked for 20 hours. Try the house specialty, the black pudding, you will surely be won over by this simple but true cuisine, which favors local and seasonal products, in short circuit. Yes, Clément Veillon surprises by revisiting with accuracy these good authentic dishes of the soil and we love it! In the dining room, Leny Mesnage welcomes you in a refined setting with light tones, all in sobriety. The wine list, entirely organic, is decided according to the desires of this really sympathetic duet that forms Clément and Leny. An address to follow, for the greatest happiness of the amateurs of the true food!
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