Autour d'un Cep

Autour d'un Cep is an eco-responsible gastronomic restaurant. The establishment concentrates on serving sincere, reasoned cuisine built through direct relationships with local producers, artisans and merchants who share an environmental ethic. The team welcomes guests Monday through Friday for both lunch and dinner and prepares special menus for events and trade occasions. The dining rooms sit within authentic 15th/16th-century walls in central Angers, offering a historic, intimate atmosphere close to the banks of the Maine and to Cathédrale Saint-Maurice. The kitchen focuses on creative, Angevin cooking. Thony Pohu took over the restaurant in 2020 and serves as chef. Specialties include a blind tasting gastronomic menu (Menu Cep — seven appellations) and a bistronomic lunch ardoise, alongside vegetable‑forward preparations and a vegetarian menu. The cellar is curated with the sommelier to highlight Loire vignerons who prioritise respect for people and terroirs, with many wines from organic, biodynamic or natural agriculture and a strong emphasis on seasonal, terroir‑focused local produce.