Restaurant La Toque Angevine is a well-regarded address for traditional Anjou cuisine in Angers, the capital of the Maine-et-Loire department in the Pays de la Loire. Situated on the Rue des Poëliers in the historic centre, the restaurant draws on the rich agricultural heritage of the Anjou region — a landscape of river valleys, market gardens, and vineyards that has supplied sophisticated tables for centuries. Rillettes d'Anjou, the slow-cooked pork paste that is a hallmark of Loire Valley cooking, appear as a starter and demonstrate the kitchen's respect for regional tradition. Sandre à la sauce Cointreau is the most distinctive main course: sandre (pike-perch), the signature freshwater fish of the Loire, is sauced with Cointreau, the orange liqueur that has been produced in Angers since 1849 and remains the city's most famous export after the Apocalypse Tapestry. The combination is singular and delicious — the liqueur's bittersweet orange character cuts through the richness of the fish in a way that no other sauce quite achieves. Tarte aux poires closes the meal with the gentle sweetness of Anjou pears, another regional staple. The dining room is warm and traditionally furnished. The wine list focuses on Anjou and Saumur appellations, with Cabernet d'Anjou and Saumur-Champigny available alongside the classic dry whites of the region.
Signature dishes
- Rillettes d'Anjou
- Sandre à la sauce Cointreau
- Tarte aux poires
Good to know
- Known for
- Regional Anjou specialties with Cointreau (produced in Angers) as a flavouring ingredient
- Hours
- Tue–Sat 12:00–14:00 and 19:00–21:30
- Reservations
- Recommended; phone +33 2 41 87 46 20
Location
7 Rue des Poëliers, 49100 Angers
47.4712, -0.5551 View on map
Highlights
- Sandre à la sauce Cointreau — a uniquely Angevin dish using the city's own celebrated orange liqueur
- Regional Anjou specialties anchored in locally sourced produce and centuries-old culinary tradition
- Rillettes d'Anjou prepared in-house to a traditional recipe
- Wine list focused on Anjou and Saumur appellations, including Cabernet d'Anjou and Saumur-Champigny
- Situated in the historic centre of Angers, minutes from the Château d'Angers
Tips for visiting
- Order the sandre à la sauce Cointreau — it is available elsewhere in the region but rarely done as well
- The set menu (from €32) is better value than building a meal à la carte
- Pair the sandre with a dry Savennières or Anjou blanc for a fully regional experience
- Book at least 3–4 days ahead for weekend dinner; weekday lunch tables are easier to secure
- The restaurant is within walking distance of the Château d'Angers and the Musée des Beaux-Arts — consider a late lunch after visiting
Accessibility
The restaurant is at street level in the historic centre of Angers. Contact the team at +33 2 41 87 46 20 ahead of visit to confirm access arrangements and wheelchair-friendly seating.
Frequently asked questions
What is Cointreau and why is it used in Angevine cooking?
Cointreau is a triple-sec orange liqueur created in Angers in 1849 by Édouard Cointreau. It remains produced in the city and has been incorporated into local cuisine as a natural flavouring agent, particularly with fish and desserts.
What is sandre and how is it typically prepared here?
Sandre (Sander lucioperca, often called pike-perch in English) is the principal freshwater fish of the Loire river. At La Toque Angevine it is pan-cooked and finished with a Cointreau-based cream sauce, a combination unique to the Anjou kitchen.
Is the restaurant open for lunch?
Yes — La Toque Angevine opens Tuesday through Saturday for both lunch (12:00–14:00) and dinner (19:00–21:30).
What is the dress code?
Smart casual is appropriate. The restaurant has a traditional setting but does not enforce a formal dress code.
Is there parking nearby?
Paid parking is available at several car parks in the Angers city centre within a short walk of the Rue des Poëliers. The restaurant is also accessible by tram from Angers central station.