The story
Since 2010, La Table de la Bergerie has been rooted in the heart of the Layon vineyards, a calm and restorative setting just 20 minutes from Angers. The kitchen’s philosophy is simple: let the land and its people lead. The asparagus from Sylvain, the cheeses from the Layon valley, the red fruits from Armelle, the vegetables from Didier—these producers and many more direct and inspire the cooking. There is no signature dish here; instead, the cuisine is contemporary and gastronomic, evolving freely with the seasons and the growers’ yields.
Since 2017, a Michelin star has recognized this savoir-faire, a natural extension of the team’s deep respect for their ingredients. The restaurant’s wine cellar, open to the reception area, showcases a wide range of grape varieties, appellations, and vintages, mostly from organic farming, and the team composes bespoke food and wine pairings to match each guest’s curiosity or habits.
The menus change regularly, reflecting the fluctuating inspirations of the season. The “Menu Impro” is offered on weekday lunchtimes, while the “Gastronomic Menu” presents a choice of four or six courses. A recent example of the kitchen’s work includes a starter of line-caught maigre marinated raw with sweet potato, lemon, and coriander, followed by a vegetable course of peas and lovage, then a main of line-caught fish with asparagus and honey hollandaise. Desserts might feature Armelle’s strawberries with hibiscus, geranium, and white chocolate.
Guests can choose between two dining rooms: one can be privatized for up to twelve people, and the other, seating twenty, is open to the kitchen. A light breeze often blows over the hillsides, so meals are served indoors for comfort, while the terrace is reserved for aperitifs and coffee. This is a place for a calm, unique moment, where the connection between the table, the wine, and the environment is felt in every detail.
Recognition
Ambience
Details
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