Les Petits Pres - Carta

6 Place Du Ralliement, 49100, France, 49051, Angers

🛍 Café, Viande, Français, Consommation Sur Place

4 💬 1357 Reseñas
Les Petits Pres

Teléfono: +33890719861,+33241889754,+33241884287,+3389021012

Dirección: 6 Place Du Ralliement, 49100, France, 49051, Angers

Ciudad: Angers

Menú Platos: 4

Reseñas: 1357

Sitio Web: http://linktr.ee/lespetitspres

"We had lunch in January in this restaurant to try their winter map. We loved the two dishes tried: the Saint-Jacques in monochrome, a variation of cabbage flowers, almond and white truffle perfume; the grilled butter of dinde of May, white vanilla, coconut vanilla, and the christophine risotto and sweet potatoes, berry ridge was up to the height. very pro service and listen to the client."

Menú completo - 4 opciones

Todos los precios son estimaciones en menú.

stephane stephane

I especially recommend their Framboisier and their Strawberry , a real killing !!!!

Dirección

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Reseñas

Théo
Théo

Undoubtedly the best Vienneses in Angers. Sometimes a little wait but it's worth it. I recommend.


Sionedglyn
Sionedglyn

Service was excellent, a lovely friendly waiter great location the food was fantastic. We all chose different meals and we were all very impressed. We will definitely be back.


Jean
Jean

Très bon repas, ne vaut peut être pas 5 mais n'est n'en est pas loin. Le choix des plats variés et des accompagnements originaux est un plus, un service perfectible mais très correct et sympathique. Ver carta


Adriana
Adriana

Cuisine raffinée et créative, produits de locaux et de qualité, un vrai régal pour les papilles. Les serveuses allient gentillesse et efficacité. Nous avons passé un moment exceptionnel. Une valeur sûre.


Andre
Andre

Very good pastry. Very pleasant but especially good advice for buying a cake for 6/8 people. For connoisseurs who love good breakfasts: Take croissants and chocolate bread they are great and stay the same if you take them the day before.


User
User

We enjoyed seasonal products put to the spotlight in the midi formula (different cabbage varieties). the stuffed cabbage at the entrance was delicious like salmon with miso sauce. we see the brigade at the coordinated work of the master's hand by samuel albert, very kind superior class winner. excellent quality report of this restaurant Ver carta


User
User

We had a lot of fun with seasonal products put the honor in the midi formula (different cabbage varnish). the stuffed cabbage between it was delicious that salmon the miso sauce. we see the brigade the work coordinates the master's hand by samuel Albert, very kind first-class personal master. excellent quality report price of this restaurant angevin


User
User

We have lunch in January in this restaurant to try their winter map. We have a lot of love for the two dishes tried: the Saint-Jacques in monochrome, dclinaison of cabbage flowers, almond and white truffle perfume; my grill, white butter, coconut vanilla, and christophine risotto and sweet potatoes, santra building baits the height. service trs pro and customer neck.


User
User

We had lunch in January in this restaurant to try their winter map. We loved the two dishes tried: the Saint-Jacques in monochrome, a variation of cabbage flowers, almond and white truffle perfume; the grilled butter of dinde of May, white vanilla, coconut vanilla, and the christophine risotto and sweet potatoes, berry ridge was up to the height. very pro service and listen to the client. Ver carta

Categorías

  • Café Disfruta de nuestra vibrante selección de cafés, que ofrece una variedad de cafés recién preparados, tés artesanales y deliciosos pasteles, junto con un ambiente acogedor para una experiencia gastronómica encantadora.
  • Viande Saboree los ricos sabores de carnes preparadas expertamente, desde jugosos filetes y suculento pollo asado hasta costillas tiernas y abundantes platos de cordero. Cada selección promete una experiencia satisfactoria y deliciosa para los amantes de la carne. 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!
  • Consommation Sur Place Cene con nosotros y experimente el ambiente vibrante de nuestro restaurante. Disfrute de platos elaborados con maestría a base de ingredientes frescos y de origen local, todo mientras disfruta de un excelente servicio y un ambiente acogedor.

Comodidades

  • Café
  • Sièges
  • Carta
  • Réservations
  • menú
  • Sert De L'alcool

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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."