Monday, November 3, 2025

Dinner at Les Petits Prés in Angers with "Top Chef France" Samuel Albert - Loire Valley 2025 by ombiasy WineTours








The Loire Tour 2025 by ombiasy WineTours took place from Sunday, October 5 to Thursday, October 16, 2025. The tour started in Nantes and ended in Sancerre, with a bus transfer and lunch in Paris. There were 9 of us including Annette and myself.

Following: 

Vineyard Tour, Cellar Tour and tasting at Maison Chéreau Carré, AOP Muscadet Sèvre et Maine, with Bernard Chéreau - Loire Valley 2025 by ombiasy WineTours

"Formule du Midi" at Chez Pipette, Auberge Bistronomique, in La Haie-Fouassiere - Loire Valley 2025 bu ombiasy WineTours

Vineyard Tour, Cellar Tour and Tasting at Domaine Gadais Père et Fils, in Saint Fiacre-sur-Maine, Muscadet Sévre et Maine, Pays Nantais, with Christoph Gadais - Loire Valley 2025 by ombiasy WineTours

we  checked in at our hotel in Angers, where we spent 2 nights.
 
Hôtel d’Anjou in Angers, a charming, recently updated 4-star hotel in the heart of the city of Angers welcoming sophisticated guests since 1857. New additions to the hotel are the restaurant in an exceptional space decorated with mosaics dating from the 1930s and the great spa area with sauna, hammam, and Nordic bath.

We went out for dinner to Les Petits Près.
 
Owner/ Chef Samuel Albert is a "Top Chef France" winner. This time, Chef Samuel Albert was not in the kiktchen, but last time, Annette and I were there, we had the pleasure of a long interaction with Chef Samuel Albert as we were sitting at the kitchen counter of the restaurant and Chef Samuel Albert was there. See: Dinner at Restaurant Les Petits Près in Angers - Loire Valley 2024 by ombiasy WineTours
Dinner at the Kitchen Counter of Les Petits Prés, Angers, Loire Valley, France, with Star Chef Samuel Albert (February 2024) 
 
Samuel Albert is very much into natural/ organic/ biodynamic wines and the restaurant was packed with winemakers showing their wines at the Salon des Vins Grenier Saint Jean, a wine fair with natural wine producers at the Le Grenier Saint Jean in Angers.

See: Salons des Vins - all with a Focus on Natural, Organic, Biodynamic and Low-intervention Producers in the Loire Valley and elsewhere in France and Europe - in February in Angers and Samour, Loire Valley, France (February 2024)





Loire 2025 by ombiasy WineTours led by Annette Schiller 

Annette Schiller in her announcement: What comes to your mind when you hear ‘Loire Valley’? Of course images of glorious Châteaux pop up in your mind. Yes that is true and we will visit some iconic château and dig deep into France’s history. However, during this wine tour we also discover a magnificent, but often overlooked French wine region and one of the most exciting best kept secrets of excellent, high quality wines at very reasonable prices. The Loire Valley wine region is a vast area and consists of several distinct wine regions, each with its own characteristic grapes, appellations, and wine style. We take you on a journey from the Atlantic Ocean to the Auvergne mountains to explore this unique region. We learn to appreciate “Sancerre”, "Pouilly-Fumé", “Vouvray", “Chinon”, as well as many other not so familiar appellations.

Chef Samuel Albert/ Cointreau

Samuel Albert is originally from Angers and worked several years in Tokyo before winning in 2019 the French famous food competition : "Top Chef".

Former Belgium embassy chef in Tokyo, Samuel traveled a lot to enhance his cooking knowledge and discover cultures. With inspirations from China, Japan and Australia, he offers a fusion style of cooking between his french roots and twists from all over the world.

In November 2019, after the show, he finally opened his restaurant in his birthplace named Les Petits Prés.

Les Petits Prés - Gault&Millau's review 12.5/20
 
Samuel Albert brings dynamism and modernity to the city, particularly in this first address, a modern-day brasserie in the central square. The menu is clear, varied and based on referenced and traced products (Obsiblue shrimp, Rougier foie gras, Label rouge salmon). And the execution doesn't fail, with mackerel terrine with celery mousse and salad, nashi and truffled mayo, conchiglionis stuffed with ricotta spinach, Label rouge Maine poultry with dried fruit and tandoori poultry juice, all at tight prices, right through to the dessert of dacquoise, creamy fromage blanc, kiwi and chartreuse... A good daily menu at €28, with well-trained, efficient service.

Arriving


Menu Options

Aperitif



First






Main






Dessert


Chef Samuel Albert


Mignardises

Good Night

Hôtel d’Anjou in Angers, a charming, recently updated 4 star hotel in the heart of the city of Angers welcoming sophisticated guests since 1857. New additions to the hotel are the restaurant in an exceptional space decorated with mosaics dating from the 1930s and the great spa area with sauna, hammam, and Nordic bath.


schiller-wine: Loire Valley 2025 by ombiasy WineTours - Already Published Postings  
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