The story
In Cholet, a former weaver’s house of stone and wood now holds a restaurant whose name recalls the town’s textile past: L’Ourdissoir, the first tool in a weaving loom, which sorts and positions threads before they become cloth. Here, chef Frédéric Mellier and his team weave their own kind of fabric — one made of seasonal produce, local sourcing, and quiet creativity.
The setting is discreet and welcoming, with two dining rooms (including a private space for six to ten guests) that mix natural materials for a cosy, relaxed atmosphere. The kitchen follows the rhythm of the market, changing dishes as the seasons shift. The "Menu Parfums et saveurs" might bring a gravlax of trout with daikon radish, preserved lemon, and coriander, or Ancenis poultry with cauliflower, cockles, and seaweed. A catch-of-the-day from the local fish auction appears alongside carrots, endives, and citrus; Vendée pork is paired with broccolini, puffed spelt, and shiso. Desserts lean into the season too — apple with sorrel and hazelnuts, or pineapple with white chocolate and allspice.
For those who prefer to leave the choices entirely to the chef, the "Menu Découverte" (€62) offers a surprise progression built from the day’s finest ingredients. Both menus can be accompanied by a carefully selected wine pairing by the glass (€32 for a 6cl pour).
The restaurant’s commitment to authenticity and respect — for producers, traditions, and guests — has earned it a Michelin Bib Gourmand, a recognition of good quality, good value cooking that suits the straightforward, generous spirit of the place. L’Ourdissoir serves modern cuisine that stays rooted in its region, and in the simple pleasure of a well-made meal.
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