Wine tour and tasting at domain FL

Morning - Loire Valley Wine Tour in Vouvray and Montlouis

Discover La Rochelle: Discovery Walking Tour of La Rochelle

Immersive tour Calvados Père Magloire L 'Experience

Mont-Saint-Michel bay walk

Picnic in the Vines - A Unique Loire Wine Experience

Hot-Air Balloon Ride over the Loire Valley, from Amboise or Chenonceau

Small Group Guided D-Day Tour and Mémorial de Caen Museum

Odorico

Isidore Odorico is the name of the Italian mosaic artist who decorated the dining room of this restaurant in 1928. The blue and gold tiles of his Art Deco fresco unfurl majestically over the walls, arches and columns. In this setting, chef Kevin Bougard, who has built up an impressive international CV, serves modern cuisine imbued with Italian influences – his way of paying tribute to the Italian artist. He does so by using the finest local ingredients (free-range beef and butter, asparagus from Maine-et-Loire etc) in creations such as tasty house-made pappardelle with lamb ragout and langoustine crudo with fruity vermouth flavours.

Gribiche

We fell head over heels with this endearing bistro! Traditional dishes, jazzed up for modern tastebuds and served generously, are enticingly chalked up on slate menus: porkpie, calf’s head gribiche sauce, lamb shank and desserts to die for with lashings of salted butter and cream. Fine choice of reasonably priced tipples.

Angers - FRANCE

Sens

Sens has moved into new premises that boast plenty of character as well as vaulted ceilings dating back to the 12C – an impressive backdrop! Chef Nicolas Adamopulos delivers sophisticated modern cuisine that bears the stamp of his personality. Organics and locally sourced, the ingredients are often used in their entirety (honey from pollack bones; tomato skin tart base etc). The cooking is precise and the preparations skilful. Menus change regularly to reflect the seasons and market availability.

Lait Thym Sel

We warmly recommend this gem run by a talented couple who have just crossed to the other side of the River Maine to set up shop in attractive premises done out in a contemporary style. Bearded young chef Gaëtan Morvan, who has worked his way through the ranks of Michelin-starred restaurants, serves up an atypical culinary experience in the form of a series of highly original courses that showcase ingredients from the region. Inventiveness, unexpected combinations (enhanced by spices from all over the world)… his culinary style sweeps you off your feet. Fanny Morvan provides efficient service and has excellent, environmentally friendly wines up her sleeve.

Angers - FRANCE

Autour d'un Cep

A new chef and a change of tone for this small place established some time between the 15C and 16C, halfway between the cathedral and the Maine. Nowadays chef Thony Pohu creates cuisine that is more in tune with the zeitgeist and the seasons, favouring vegetable-only dishes as starters. And there is still a fine selection of wines – available by the glass – sourced from local wine-makers.

L'Ardoise

Although we are on the left bank of the Maine, in an appealing contemporary brasserie interior, the dishes exude all the warmth of the Mediterranean – a selection of antipasti to share, or polish off yourself (e.g. hummus and panisses), followed by appetising mains (pasta with shellfish) and, last but not least, the desserts (tiramisu, pistachio and orange blossom dessert). There are also some more traditional French classics (such as home-made terrine, pâté en croûte and profiteroles). And the bill is very reasonable.

Angers - FRANCE

Kazumi

Behind the discreet façade of this Japanese restaurant, chef Kazumi Hatakenaka is at work. Having first come to France to open a traditional French restaurant in the Beaujolais region, he is now serving cuisine that speaks to his dual culinary culture (French and Japanese). His tasting menu alternates French classic and dishes with ingredients prepared on the teppanyaki – with characteristic Japanese finesse and touches. Fresh produce (fish, meat and vegetables), mouth-watering dishes such as scallops, pak choi and shiitake, cooking and seasonings that are on point make for a delightful culinary escapade. For dinner, allow three hours at your table.