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Gourmet cuisine ,  Traditional cuisine in Angers

  • Nicolas Adamopulos, one of the Gault & Millau guide’s young talents of 2019, is no novice in the kitchen. Previously second chef to Christopher Hache at Le Crillon, he has now taken over L’Ail des Ours, the restaurant of Anjou chef Jeanine Ahosse and renamed it. He continues to offer ‘bistronomic’ cuisine based on excellent seasonal and local products. And the result is delicious!
    Here, there is a set menu and it couldn’t be better. The fabulous quality of the ingredients is fully showcased...

    Nicolas Adamopulos, one of the Gault & Millau guide’s young talents of 2019, is no novice in the kitchen. Previously second chef to Christopher Hache at Le Crillon, he has now taken over L’Ail des Ours, the restaurant of Anjou chef Jeanine Ahosse and renamed it. He continues to offer ‘bistronomic’ cuisine based on excellent seasonal and local products. And the result is delicious!
    Here, there is a set menu and it couldn’t be better. The fabulous quality of the ingredients is fully showcased in dishes that are subtle, technical and original. Whether it’s a ceviche-style sea bream and tiger’s milk, a plaice and apple with broccoli burrata or a dessert mixing avocado and citrus to perfection, everything is done brilliantly and inventively, making it a real treat.
    Attentive service, well-chosen local wines and superb ceramic tableware match the dishes to a tee. We recommend it hands down!

  • Environment
    • In the town centre
  • Capacity
    • Places :  25 Indoor
  • Spoken languages
    • English
  • Groups (Max capacity)
    • 24  Person(s)
Services
  • Prestations spéciales Covid
    • Takeaway
Rates
Payment methods
  • Bank card
  • Cash
  • Rates 2021
  • Menu of the day
    45 €
  • Menu of the day
    20 €