L'Attilio - Briollay

L’Attilio Briollay is the second restaurant of its eponymous chef; local sourcing feeds the kitchen: vegetables from the estate’s potager; meats, cheeses and herbs from trusted regional producers. Chef’s refined plates create a gastronomic experience; the house is Michelin-selected. For special occasions the team stages bespoke gastronomic events in the light-filled Orangerie with high-level service and tailored menus. It sits in the Château de Noirieux, a XVe-century residence on the outskirts of Angers, set within nine hectares of gardens and woodland. Interiors feature white-dressed tables and large windows; the atmosphere is intimate, calm and polished, and a terrace overlooks the Loire valley. Cuisine is contemporary, seasonal and market-driven, marrying the chef’s Italian heritage with precise modern French technique. Offerings include five- and seven-course tasting menus and the weekly Market Inspiration set, available at lunch on weekdays and Sunday evenings. Attilio Marrazzo — born in Naples, trained in top houses in Italy and France. Specialties include hazelnut soufflé, Saint-Honoré pastry, chocolate fondant with vanilla ice cream, homemade ravioli stuffed with Breton blue lobster (Thermidor-style), signature beef dish and generous curated cheese cart.