The story
At Sens, the guiding principle is simple: quality through purity. The team chooses food sources that respect the natural order, allowing ingredients to be themselves without unnecessary treatment. Partners are selected for their commitment to the region and nature in its fullest form. The result is a cuisine that captures the essence of real food, a cuisine that has meaning.
This approach has earned the restaurant a place in the Michelin guide, where it is Recommended for its honest, ingredient-driven cooking.
Dinner at Sens is a sequence of small, carefully composed courses. The Nostimia menu (75 €) is a discovery journey through amuses, a starter, a sea course, a land course, a pre-dessert, dessert, and mignardises – all built around local, seasonal products from short supply chains.
For a longer experience, the Énnia menu (90 €) adds an inspiration course, cheese, and a signature dessert, revealing the full richness of the region’s produce. A Terroir menu (35 €), available Tuesday through Thursday, offers a three-course introduction to the chef’s universe. Vegetarian versions of the tasting menus are available, prepared with the same care, and a children’s menu (35 €, up to age 10) welcomes younger guests.
The wine list is built around taste, the ethics of the growers, and the pleasure of discovery. Pairings are offered at 30 € or 45 €, with a non-alcoholic option (25 €) that explores infusions, extractions, distillates, and ferments – a dialogue between the sommelier and the kitchen.
Since 2020, the team behind Sens has also run Bāo Kitchen, a gourmet pop-up that now focuses exclusively on high-end event catering. Using organic, local, seasonal ingredients, they create steamed bao buns for salons, festivals, and corporate events in and around Angers. This side project reflects the same commitment to pure, thoughtful food, adapted for a fast, premium format.
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