La Bonne Auberge is a traditional French restaurant on the Rue Saint-Bonaventure in Cholet, a market town in the Maine-et-Loire department of the Pays de la Loire, situated close to the border with the Vendée. The town's culinary identity is shaped by its position at the intersection of Anjou and Vendée food cultures, and La Bonne Auberge draws on both. Andouillette au Muscadet — the boldly flavoured chitterling sausage paired with a Muscadet wine reduction — is a dish requiring a confident kitchen; this version is among the more respected in the department. Filet de sandre sauce beurre blanc positions the restaurant firmly within the Loire Valley culinary tradition: the sandre (pike-perch) is the river's signature fish, and beurre blanc is the emulsified butter sauce that originated in the Nantes region and defines the Loire kitchen. The dining room is warmly appointed in a traditional French style, with a menu that changes with the seasons and reflects market availability. The lunch formule (from €24) offers excellent value for a restaurant of this calibre in a market town setting. The wine list includes Muscadet, Anjou rouge, and Saumur appellations alongside a modest selection from further afield.
Signature dishes
- Andouillette au Muscadet
- Filet de sandre sauce beurre blanc
Good to know
- Known for
- Traditional Anjou cooking in a market-town setting near the Vendée border
- Hours
- Tue–Sat 12:00–14:00 and 19:00–21:30
- Reservations
- Recommended; phone +33 2 41 62 07 26
Location
68 Rue Saint-Bonaventure, 49300 Cholet
47.0596, -0.8816 View on map
Highlights
- Andouillette au Muscadet — a confident preparation of the Loire's most characterful sausage
- Filet de sandre sauce beurre blanc — Loire Valley cuisine's most emblematic fish and sauce combination
- Set lunch menu from €24 — strong value in a traditional market-town restaurant
- Located in Cholet at the crossroads of Anjou and Vendée culinary traditions
- Wine list anchored in Muscadet, Anjou, and Saumur Loire Valley appellations
Tips for visiting
- The andouillette is a bold choice — those unfamiliar with its strong flavour should start with the sandre beurre blanc for a more accessible introduction to the menu
- The set lunch menu represents the best-value entry point; à la carte dinner runs higher
- A glass of Muscadet with the sandre is the canonical Loire pairing — request the sommelier's current selection
- Book 2–3 days ahead for weekend dinner; weekday lunch is usually available without a reservation
- Cholet's market is worth visiting on a Tuesday or Saturday morning before lunch
Accessibility
The restaurant is at street level on the Rue Saint-Bonaventure in central Cholet. Contact the restaurant at +33 2 41 62 07 26 ahead of visit to confirm wheelchair access and suitable seating.
Frequently asked questions
What is andouillette?
Andouillette is a coarse-textured French sausage made from pork chitterlings (intestines), with a strong, unmistakeable flavour. It is a staple of the Loire Valley kitchen and is not suited to those who prefer mild flavours.
What is beurre blanc?
Beurre blanc is a classic French sauce made from white wine, white wine vinegar, shallots, and butter, whisked into an emulsion. It originated in the Nantes region and is the defining sauce of Loire Valley fish cookery.
Is Cholet worth visiting as a standalone destination?
Cholet is a comfortable market town with a strong industrial heritage (historically important in cotton textile production). It is a practical stopping point on routes between Nantes, Angers, and the Vendée.
What are the opening hours?
La Bonne Auberge opens Tuesday through Saturday for lunch (12:00–14:00) and dinner (19:00–21:30).
Can I make a reservation by phone?
Yes — reservations can be made by phone at +33 2 41 62 07 26 during opening hours.