Autour d’un Cep

Chef Thony Pohu champions a plant-forward, eco-responsible philosophy within this intimate 15th-century stone sanctuary. The cuisine is a rhythmic dialogue with the Loire terroir, featuring vibrant vegetable-led starters and locally sourced proteins like line-caught fish. Expect precise techniques that elevate humble ingredients—think charred seasonal greens paired with mineral-driven organic wines. Each plate balances rustic soul with contemporary refinement, delivering a focused tasting journey that honors the ethics of small-scale Angevin producers.