Autour d'un Cep

The story

Autour d'un Cep: Michelin-Recognized Modern Cuisine in Angers

Autour d’un Cep: Eco-Conscious Modern Cuisine in the Heart of Angers

In the centre of Angers, between the banks of the Maine river and the Cathédrale Saint-Maurice, Autour d’un Cep occupies a townhouse whose walls date back to the 15th and 16th centuries. The setting is authentic, a fitting backdrop for the sincere, reasoned cooking that chef Thony Pohu has championed since taking over the restaurant in 2020.

Pohu describes his cuisine as angevine — rooted in the local terroir — and built on relationships with producers, artisans and merchants who share his environmental ethic. The result is a modern cuisine that changes with the seasons and respects the ingredients at their source. At lunch, the restaurant offers a bistronomic blackboard menu; in the evening, the experience shifts to a blind-tasting gastronomic dinner, where each course arrives as a quiet revelation.

The wine programme is curated with equal care. Pohu and his sommelier seek out growers — men and women — who prioritise respect for people and land. The cellar is stocked almost exclusively with bottles from organic, biodynamic and natural vineyards, making the wine list as thoughtful as the food.

This commitment to quality and sustainability has not gone unnoticed. Autour d’un Cep has earned a place on the Michelin guide’s Recommended list, a recognition that reflects the restaurant’s consistent, quietly ambitious approach to modern French dining.

The team welcomes guests Monday to Friday for both lunch and dinner. It is a place where history, ethics and flavour meet — without fuss, and with genuine warmth.