A team on a building site is not looking for an experience. It is looking to eat properly, on time, without losing the afternoon, and to be able to come back tomorrow. Les Variétés welcome workers, tradespeople, technicians, site managers and companies away from home at 33 boulevard du Maréchal Foch, in the centre of Angers, in a brasserie open since 1902.
Open from 9.30 a.m.
A day on site starts early and the morning break falls well before noon. We open at 9.30 a.m. Monday to Friday and at 10 a.m. on Saturday. The ten o'clock coffee, the bite before the afternoon shift, the coordination meeting that overruns: the house is open continuously until 2 a.m. We are closed on Sunday.
A whole team at one table
Five spaces, from thirteen to forty-three seats: Entrée Foch for thirteen, Arrière Foch for seventeen, the Bressigny room for twenty-five, the Salle Haute for thirty, the terrace for forty-three when the weather allows. A team of twenty therefore sits together, which changes everything at midday: you do not lose ten minutes counting heads, and the foreman keeps his people within earshot.
Lunch has to be short
That is the main constraint, and it is easy to respect provided it is stated. Give the restart time when you arrive, or better, when you book. For a regular team, agreeing on two or three dishes in advance halves the service time: the room sends out the plates together instead of one at a time over forty minutes.
A site that runs for several weeks
If your team is in Angers for a month, call 02 41 88 46 62 and let us talk rather than booking every day. We would rather know your hours, your usual numbers and the days you will be here: it is simpler for you, and it lets us hold the room. We do not publish a set-price formula on this page, because a price announced and not honoured is worth less than an agreement made on the telephone.
What is on the plate
French brasserie cooking, made on the premises. Our meat is French. Our fish comes from Maison Savia, in Saumur, some forty kilometres away. Nothing arrives here in a tray to be reheated. That is what you want from a midday meal when you work outdoors: real food, in honest quantity.
The address
33 boulevard du Maréchal Foch is a central artery of Angers, easy to give to a team that does not know the city. For parking a company vehicle in the centre, check with the town: we have no private car park and we would rather say so than let you find out.
A house from 1902
Les Variétés opened in 1902, at the same address, and takes its name from the Théâtre des Variétés which stood almost opposite. A boulevard brasserie, with everything that implies: you can walk in in work clothes and nobody raises an eyebrow. That is what it has always been.
The morning coffee, before the site
Opening at 9.30 a.m. on weekdays, 10 a.m. on Saturday. The mid-morning break, the start-up meeting with the client, the quick word between trades: the room is open continuously, and a coffee taken sitting at a table beats a cup standing in the cold. Nobody times your stay.
The evening meal, for those sleeping over
A team away from home eats out twice a day, and the evening is the worst-served meal of the week: too late for many kitchens, too early to go to bed. We close at 2 a.m., Monday to Saturday. For a team lodged in the city centre, that is an address five minutes away that stays open when everything else has gone dark.
What to tell us when you book
Five lines, and lunch fits inside the hour. The exact number. Your arrival time. Your restart time. The two or three dishes chosen, if you are willing to fix them in advance — that alone halves the service. And how long the site will last, if you plan to come back: a team expected every midday for three weeks is not handled like a one-off. One phone call the first time saves ten queues afterwards.
Our five spaces
Entrée Foch, thirteen seats, at the front, practical for a small team in and out quickly. Arrière Foch, seventeen seats. The Bressigny room, twenty-five seats, the most requested for a full team. The Salle Haute, thirty seats upstairs, for a large site or an end-of-job meal. The terrace, forty-three seats, weather permitting. Eighty-five indoors, a hundred and twenty-eight in all. These figures come from the floor plan, counted table by table: when we say twenty-five, the room holds twenty-five.
The end of the job
It deserves better than a sandwich on a bonnet. A team that has spent six weeks together deserves a table, and that is one of the most frequent uses of the Salle Haute. Warn us a few days ahead, give the number, and come at whatever hour suits: we close at 2 a.m., which leaves plenty of time to finish the day before finishing the evening.
What we do not promise
No private car park, which is a genuine constraint with a van or a skip lorry: check with the town before coming. No published formula either — for a long job, an agreement is discussed on the telephone and honoured, whereas a hastily published price is not. And we close on Sundays.
The questions we get asked
Can we come in work clothes? Yes. Can you serve twenty people in an hour? Yes, with two or three dishes agreed in advance. Do you invoice companies? Yes, say so when booking. Are you open on Sunday? No.
Frequently asked questions
Useful answers
before your visit.
Where is Les Variétés?
At 33 boulevard du Maréchal Foch, 49100 Angers, close to the main sights and Saint-Laud railway station.
What should I mention when booking?
Share your date, time, number of guests and any timing or dietary requirements.
Can I book online?
Yes. Use the booking link below to check availability and confirm your table straight away.
Is the terrace always available?
Yes. The terrace is open all year round, and a large awning provides shelter from both sun and rain. A table remains subject to the day's layout and availability.
Can groups be welcomed?
Yes. Each group can be welcomed with an arrangement suited to its occasion, number of guests and preferences. The team can plan a specific table layout and consider different rooms or areas, subject to the date and availability.
Does the menu change?
Yes. The menu follows the seasons and some dishes change regularly. Please check the current menu before your visit.
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