Crêperie Du Château

21 Rue Saint-Aignan, 49100 Angers, Maine-et-Loire, 49035, France

🛍 Glace, Desserts, Français, Crêperies

4.6 💬 3488 Reseñas
Crêperie Du Château

Teléfono: +33241885387

Dirección: 21 Rue Saint-Aignan, 49100 Angers, Maine-et-Loire, 49035, France

Ciudad: Angers

Menú Platos: 3

Reseñas: 3488

Sitio Web: http://www.creperieduchateau.fr/

"Always a pleasure to come to this crêperie and make it discover to our friends. The kitchen is excellent, the very friendly owners and the pleasant atmosphere with a wood fire and exceptional decoration"

Menú completo - 3 opciones

Todos los precios son estimaciones en menú.

Léon Léon

Crêperie to the top. Delightful and friendly pancakes.

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Reseñas

Bernard
Bernard

Superb reception, À très prochaine Cordialement Photographe CORDEVANT


Claire
Claire

Quality of reception and professionalism of those responsible for this Crêperie


Bernard
Bernard

Just excellent! Gentilless and generosity in the plate... and in the welcome!!! Ver carta


Agathe
Agathe

Cozy atmosphere, very pleasant service. A very good card. Affordable rate. I recommend.


Patricia
Patricia

A long time ago I had not eaten such good pancakes... I took a sea land in flat and a Tregou in dessert...miam!


Margaux
Margaux

It's been ten times that we've come to eat and the welcome is still as hot. The cakes are just excellent and the frame is very pleasant! Thanks for the good time! Ver carta


BARREAU
BARREAU

Service: Dine in Meal type: Lunch Price per person: €10–20 Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Galette Andouille Guemene, Galette Et Crêpes, Galette Lard Chèvre et Pommes de Terre


Laurence
Laurence

Very good restaurant, I recommend it. We are always welcome, even without being accustomed to the place. The kitchen is made home and prices remain affordable. All right! However, advice: reserve!


Brigitte
Brigitte

Always a pleasure to come to this crêperie and make it discover to our friends. The kitchen is excellent, the very friendly owners and the pleasant atmosphere with a wood fire and exceptional decoration Ver carta

Categorías

  • Glace Una deliciosa selección de helados cremosos y artesanales con una variedad de sabores que van desde la clásica vainilla y chocolate hasta opciones únicas como miel de lavanda y mango picante, perfecto para satisfacer tu gusto por lo dulce.
  • Desserts Disfruta de nuestra selección de postres indulgentes, desde lujosas creaciones de chocolate hasta delicadas delicias infusionadas con frutas, cada una diseñada para terminar tu comida con una nota dulce y dejar tus papilas gustativas ansiando más. Ver carta
  • Français Cocina francesa clásica que muestra una elegancia atemporal, nuestro menú ofrece platos ricos y sabrosos elaborados con técnicas tradicionales y ingredientes de temporada, prometiendo una experiencia culinaria inolvidable. ¡Buen provecho!
  • Crêperies Deléitese con nuestros crepes salados y dulces, elaborados con delicadas tortitas finas como el papel y rellenos con una variedad de deliciosos ingredientes. Perfectos para el desayuno, el almuerzo o el postre, cada bocado es un sabor de dicha.

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Milord

Milord

18 PLACE LOUIS IMBACH, 49000, Angers, France

Carta • Français • Européen • Brasserie • Brasseries


"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."