In Angers, Nicolas Adamopulos needs no introduction. Having worked in the kitchens of chef Christopher Hache at the Crillon and Éric Frechon at the Bristol, this young Gault & Millau 2020 talent has, over the past few years, carved out a prominent place for himself on the Angers gastronomic scene. In his restaurant Sens, located on rue Beaurepaire under the arches of a former 12th-century chapel in the Doutre district, the former field hockey player offers a personal and creative cuisine of the highest quality, based on excellent seasonal and local produce. Here, the menu is unique, with no regrets for gourmets. The fine quality of the produce at the heart of this five-sequence culinary journey is fully expressed in subtle, technical and original cuisine. Everything is mastered and inventive: enough to astonish novice palates and delight the most discerning! On the drinks side, the wine list is a delight with a wide variety of references, and the food and non-alcoholic beverage pairings reflect the attention paid to each individual. To be recommended with your eyes closed.
Good to know: the team is also at the helm of the Bao Kitchen catering service, originally launched as an ephemeral stand during the 2020 confinement. Available for business or private events, this concept inspired by Asian street food offers steamed brioche buns stuffed with mouth-watering preparations.
Good to know: the team is also at the helm of the Bao Kitchen catering service, originally launched as an ephemeral stand during the 2020 confinement. Available for business or private events, this concept inspired by Asian street food offers steamed brioche buns stuffed with mouth-watering preparations.
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