Only a short time after returning to Angers following a year’s sabbatical, which cost him the Michelin star he rightly deserved at the original Restaurant Favre d’Anne, the eponymous Pascal Favre d’Anne had regained his distinction.
L. Gastronomy in Angers. Un chef dans ma cuisine avec Thermomix: 9 chefs revisitent les meilleures recette Thermomix ! 02/12/2020 - Discover Pascal FAVRE D'ANNE, starred Chef, Samuel ALBERT, Top Chef 2019 winner, Aurélien TROTTIER, Pastry Chef, and Emmanuel RYON, MOF Glacier, last week at the COCOA & COINTREAU dinner, at Carré Cointreau in Angers. No part of this site may be reproduced without our written permission.I want emails from Lonely Planet with travel and product information, promotions, advertisements, third-party offers, and surveys. Download for offline reading, highlight, bookmark or take notes while you read Un chef dans ma cuisine avec Thermomix: 9 chefs revisitent les meilleures recette … A wonderful evening! Save. It wasn’t a question of cost, it never should be in a Michelin restaurant, but of what our stomachs could accommodate.But, in settling for the lesser of two delightful evils, we tucked into Foie gras pané au Basilic Thaï, réduction de bouillon de Poule, which aroused memories of Taïwan.This was chased along by Lotte fumée, jus de carcasse de Crevettes au Gingembre et Citronnelle, a combination that came from the markets of Bangkok; Thon mi-cuit, Carotte et Tandoori, and Filet de Bœuf-Yakitori and mackerel, which invoked the flavours of Kyoto, although I found that these two strong flavours didn’t sit well together.Before reaching the desserts, the chef’s links with Savoie appeared in a selection of that department’s cheeses, which for me was a happy reunion. You know, I almost don’t want to know what it really means! Angers restaurants. All rights reserved. Then, and only then, were we permitted to consult the menu and the wine list, a weighty tome in itself.What didn’t immediately strike me was that only two menus were on offer, the Menu l’Envolée des saveurs at €65, and the Menu l’Envolée des saveurs at €95. Chef Pascal Favre d'Anne shut a Michelin-starred restaurant in order to travel around Asia for a year – he's a Lonely Planet fan, by the way – and then opened this place. The owner’s mother started the facility in the 60s with only five ducks. Just fill in the fields below and click subscribe and the latest edition of the TripReporter newsletter will drop into your inbox. It’s an unusual, all-in-one-room place; certainly not how you might visualise such an inspirational restaurant.The new Restaurant Favre d’Anne is much more informal – almost as if you are entering someone’s homely dining room at the side of which someone has rigged up a kitchen – described by the owners as a warm and contemporary ‘loft’, albeit on the first floor of what is a fine 19th-century mansion, and certainly not where you would expect a conventional loft to be.Unique table settings were designed by the chef and developed by Maison Montgolfier in Durtal just a short distance to the north-east of Within seconds of sitting down, and long before we were allowed anywhere near the menus, a form of lemon mousse appeared, a blatant attempt to excite your palate and aimed at ensuring you were primed for what was to come. Le Favre d’Anne. The good-value chalkboard menu, which changes...Combining pan-Asian flavours with classic French ingredients, this highly regarded restaurant serves fusion food in a chic, glass-roofed dining room and on a tree-shaded deck. But I especially liked the concluding act of douceurs Angevines, and what I can only translate as a ‘crash-landing’ of sugar – atterrisage sucré. In essence, you get the entire menu…well, it saves of lot of ‘um-ing’ and ‘ah-ing’.I didn’t check the whole of the wine list, I would have been there all night, but there were a few big euro numbers in there, so it was just as well that Mathilde, ‘la gardienne de flacons’, was on hand to guide us through the complexities of so many delicious wines.Annoyingly, but only from my personal perspective, two of my favoured dishes – Carpaccio de Canard fumé and ‘Dim sum’ de Canard laqué…influenced by the dishes of Peking, and La Queue de Homard en fine ravioli – were on the more extensive of the two menus.