Bistrot Herault - Menu

Chez Paul

➤ 0044 RUE BRESSIGNY, 49000, Angers, France

Menu • Bbq • Burgers • Desserts • Français, Végétarien

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"Meals of the noon burger certainly not bad but too expensive for a budget same ‘homemade’ 19€ pulled pork very small portions of fries perhaps home but very reduced Desserts too expensive for what is presented the worst gourmet coffee of all my experiences 7€ a coffee a chocolate stick all soft a crotte of homemade fruit and a mini banana whipped cream of milk to 4 116€ anyway burger just 4 drinks and max Very disappointed"

Provence Caffe

➤ 9 Place du Ralliement, 49100, Angers, France

Menu • Cafés • Poisson • Français • Européen

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"Se trata de un interesante local, en pleno centro de la acogedora Angers. Cenamos en familia, con un menú cerrado de 30 €, vino aparte. En mi caso, pedí y tomé una tarta Tatin de tomate y confitura de cebolla roja, con heladito de queso de cabra; después, dorada asada, a las finas hierbas, sobre ensalada de alcachofas en aceite de avellana; y, de postre, una cestita de chocolate, con helado de caramelo casero. Todo bien rico, sin peros. Pude probar, de otros platos, el carpaccio (creo que está ya admitido “carpacho”) de fuagrás y también un poco de bacalao asado con patatas, aceitunas y salsa de pisto, y los encontré ambos igualmente apetitosos. Las raciones, por otra parte, fueron generosas y no me pareció cara la fórmula elegida. Sí, empero, la carta de vinos que, en general, vi subidos de precio. Tomamos un Petra Alba, tinto, de Brissac, que ya conocía, y que en una vinatería se puede encontrar a 12 euros (en bodega, menos) y por el que en el restaurante nos cobraron 32 machacantes.En conjunto, El Provence Caffé es un restaurante agradable y recomendable, con una vista muy simpática desde un primer piso en que está situado, justo frente al precioso Grand Théâtre de la Place du Ralliement. Le pongo un 7."

Dazuma

➤ 44 Rue Beaurepaire, 49100, Angers, France

Menu • Thé • Dîners • Chinois • Asiatique

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"Je suis déjà portée sur les saveurs asiatiques (enfin je le croyais), et alors là ! Ce restau m'a complètement bluffée, j'ai déjà hâte d'y retourner ! Aux premiers abords, le personnel est adorable et avenant. Le bouillon traditionnel de Chine est juste excellent, j'ai découvert plein de saveurs que je ne connaissais pas. La qualité de la viande, des légumes, est également au rdv. Enfin, l'environnement est calme, très esthétique. De plus l'addition nous a surpris: nous avons mangé à notre faim, nous avons même recommandé des ingrédients une deuxième fois, et pourtant, l'addition était tout à fait abordable: le rapport qualité/prix est là. Soirée sans faute pour nous !"

Lili Gourmande

➤ 2 rue Saint Denis, 49100, Angers, France

Menu • Thé • Salade • Européen • Desserts

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"We came Thursday evening with my spouse and our girls, a warm and soothing place the manager is of great sweetness the cakes are as beautiful as good we fell in love with this place!! The lemon pie whipped the best I could eat so far! We tell you very soon to look forward to coming back!!!!"

Milord

➤ 18 PLACE LOUIS IMBACH, 49000, Angers, France

Menu • Français • Européen • Brasserie • Brasseries

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"All right. After hearing everything about the Milord, I decided to dine with dear friends, three children and my charming wife. I remind the Martians that the Milord preferably replaces a sauerkraut franchise on Imbach Square in Angers. We accidentally went to lunch in that franchise at the time she was in the Republic. Well, it was not bad, but totally uncertain with a deplorable service, but we could have fallen ill. At the Milord, we had the pleasure of being warmly welcomed and placed in an ideal way, even if I was a bit stuck by the comfortable chair of the lady probably charming elsewhere behind me, but being a little voluminous 1 quintal of " muscles" for 1,80 m rarely arranges this type of situation. We were seven adults and three children, who always require a delicate gymnastics so that everyone is served at the same time with hot dishes. Some explanations are necessary. After a few renovations, the restaurant reopened a few months ago with a new chef of the large kitchens of the Parisian palace. A Parisian! Well, it is not that we are captivated by the house, but always. After exchanged with him, the facts are as follows: his parents of the Parisians also settled in Anjou for their retirement because they were charmed by the region that proves their good taste and he and his companion discovered the sweetness of the angels and decided to settle there with their children, the last of whom is angevin. That's good... In the next 20 years, we could integrate it. The Milord is a simple but tasteful decoration brewery away from the rococococo of the theatrical brewery, the room staff comes "brewery", very welcoming with a hotel master of rare helpfulness. We took the aero, I hesitated a long time between a gin and a pure Japanese malt a Japanese gin! But as the whole table was a cocktail, I ended up looking for a Margarita that I asked to freeze what the hotel master immediately agreed to do not do this in a Parisian brewery: it doesn’t work. Yeah, tequila is Mexican. Some of the tabs ordered a "Milord", a cocktail with a base of Cointreau bin yes! with a small leaf of fresh mint. And I was given a list of wines. We rub the encyclopedia. Much of the map is made up of wines from the region, but we find all of France and even wines from the world. I ended up losing it and asked the sommelier to choose for us according to our order. We started with a green and fragrant sausage and continued by a Burgundy with a clear dress but with a very delicious wooded power. And in the plate. I chose to start with a salted orange of salmon sugar with a yoghurt sauce in the wasabi, the salmon melted and was delicious, the perfectly dosed sauce I didn’t cry! . My delicious companion had chosen the foie gras of the house served with a delicious plum chutney. The foie gras was wonderfully tasted with a hint of hazelnut. With a family in the southwest, it is true that we are a little painful with foie gras. So we found it slightly too cooked, but we tend to love it much too raw for common mortals. The dishes were served by a brigade of three "room boys" there was a young woman! , which allowed us to be served at the same time and to have our hot dishes. I had made a pepper sauce in the classic with a gratin of dauphinois. The tab was served generously, a beautiful blue served meat as I ordered, the pepper sauce was perfect and the gratin... We are laughing but it is to the “details” of this kind that we know that we have fallen into a good house, because the Dauphinois gratin is easily a potato serpillière too cooked. He was perfect. Better, I think it’s one of the best I could taste in a restaurant. My charming man had chosen the sander that I had not taken because not the region, yes, I know. He was perfectly cooked, too. My neighbor chose a pig sugar, purée. The room was tasty, and the delicious purée with some waffled homemade chips and it was much less fat than the hotel master had explained to us. For dessert, almost all the beard outside of the children who have taken refuge in the iced cuts has made its choice on chocolate melting, caramel butter ice. A total success, home ice is a pure pleasure and chocolate melting is made with excellent chocolate and is cooked to point. Did I tell you that we chose the menu at 29.50€? There are less expensive ones, including one served at noon a week. In addition to a beautiful map with a piece of maturation beef that tempts me to the highest point. For nostalgic, four sauerkrauts. The cabbage comes from the Alsace and is cooked by the chef who replaced the sempiteral saindoux with fat... Duck or goose, which makes it more digestive and mellow. As of course in the breweries of this quality, there is a very beautiful spoon with a very satisfactory map. The leader came very kindly to our table that questioned our well-being, and we warmly congratulated him. You know me, I did not resist talking to him about my astonishment about the criticisms clearly made by the trolls about the possibility of freezing. This allowed me to visit the kitchens: no traces of freezers, microwaves or others. He had to fry the 23h and yet the brigade was working on cleaning, the pianos used as well as all the equipment. A safe address on Angers where to take guests of choice and family as well."