Within the walls of the Château d'Angers, you'll have to cross the pont levis to reach the former governor's residence, which since June has been home to chef Benoît Régnier's restaurant. His cuisine focuses on classic regional dishes, such as the melon charentais jambon de Parme and its coteaux du layon jelly; seasonal vegetables are worked soberly, tomatoes are confit, onions on a fine zucchini tartlet accompany a saithe; desserts highlight the crémet d'Anjou (fresh cream, egg white, vanilla and sugar) or the Belle angevine pears, in a whole that only asks to be refined and progress.
Chef
