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Bouillon Baron
Traditional French
A buzzing bouillon in Angers where the room fills fast and the menu reads like a love letter to French grandmother cooking: terrine de campagne, devilled eggs, calf's head with ravigote sauce. The chef keeps things unapologetically old-school, the wines lean Loire Valley organic and biodynamic, and the blackboard lunch draws a crowd that knows a generous deal when it sees one.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Terrine de campagne
“he regales a packed house of enthusiastic diners with traditional and popular recipes, such as terrine de campagne with pickles”
Michelin Guide -
Œuf mimosa
“œuf mimosa (devilled eggs), beetroot and vinaigrette”
Michelin Guide -
Saucisse de Toulouse
Michelin Guide -
Calf's head with ravigote sauce
Michelin Guide
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