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Bistronomic cooking of the chef Clément Veillon and organic wines in a restaurant in Avrillé.
La Patachée is a staple of local Anjou cuisine: frisée, new potatoes, garlic vinaigrette, croutons and small onions. In his restaurant, Clément Veillon... keeps a watchful eye: product quality, short circuits and seasonality are the key values of his cuisine. The revisiting of local produce is another, and what talent! Semi-cooked mackerel, tomato aioli and vegetable pickles for starters; Rouge des Près rib-eye steak, Sichuan pepper jus for main courses; Mr. Ducret's cheeses and Breton sablé, vanilla cream and strawberries... we're still salivating!
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