L'Ourdissoir

L’Ourdissoir occupies an 18th‑century weaver’s house in Cholet; its name references the traditional ourdissoir used to position threads on the loom. The restaurant highlights careful sourcing from regional suppliers for fruits and vegetables, fish and shellfish, meats, cheeses, bakery and speciality products. It holds a Bib Gourmand distinction. Guests are invited to 'savour the moment' in a discreet setting. The interior pairs natural materials—wood and stone—to create a cosy, relaxed and warm atmosphere. The dining layout comprises two dining rooms and a small private salon for intimate groups. The kitchen presents modern, seasonally‑driven French cooking that balances simplicity and creativity and works closely with local producers to select market‑fresh ingredients. Menus include composed tasting and prix fixe options, created in the moment and liable to change according to supply. Frédéric Mellier is the chef. Specialties include gravlax of trout with daikon, preserved lemon and coriander; Volaille d'Ancenis; the daily catch from the local market; Cochon de Vendée preparations; Blue d'Auvergne in texture; and the Menu Découverte, the chef's tasting menu.