A travelling club eats twice: once before the effort, when everything matters, and once afterwards, when nothing matters except being together. Les Variétés welcome clubs, teams sent by federations, coaching staff, officials and families at 33 boulevard du Maréchal Foch, in the centre of Angers, in a house open since 1902.
The pre-competition meal
It follows rules coaches know better than we do: three hours before the effort, slow carbohydrates, little fat, little sauce, nothing that surprises the stomach. We prepare that kind of meal when asked — pasta, rice, starches, grilled white meat, according to what your staff want. The principle is simple: your staff decide the content, not us. With or without dessert, the make-up and the price are worked out with you: send the request, say what you need, and we will tell you what we can hold to.
The hour, which is the real subject
A pre-match meal only makes sense at the exact time. A service that slips twenty minutes ruins the coach's calculation. Give us the kick-off time and the time you must be up from the table: we build the service around it — two courses in 30 minutes, three in 45, counted from when the order is taken — and a group that has warned us is served together, not in waves. That is why we prefer two or three dishes agreed in advance to an open menu for thirty people.
Thirty seats in one room
The Salle Haute seats thirty. The Bressigny room seats twenty-five, Arrière Foch seventeen, Entrée Foch thirteen, and the terrace forty-three when the weather allows. A team, its staff and its accompanying adults therefore fit in a single space, which is not a comfort but a condition: a group spread over eight tables does not talk to itself, and the coaching staff can no longer see anyone.
After the competition, when everything else is shut
This is the real problem of amateur sport. A match ending at half past eight, a debrief, a shower, and it is ten o'clock before the group is ready. By then many kitchens are cold. Ours takes orders until 10 p.m.: tell us your arrival time, and the service is set up for your team. Later on, the house stays open until 2 a.m., with jar dishes — a hot stopgap, not the chef's meal.
Parents, who often wait longer than the children
A youth competition is a whole day for families: heats, rounds, waiting, and a need to sit down somewhere warm. We open at 9.30 a.m. on weekdays and 10 a.m. on Saturday, which covers morning competitions. On Sunday we are usually closed; for a team, lunch is still possible by reservation, once confirmed with our staff — ask before promising it to fifteen people.
What we serve
French brasserie cooking, prepared here. Our meat is French. Our fish comes from Maison Savia, in Saumur. For an athlete what matters is less the label than the fact that it was cooked: you know what is on the plate because it was made in the kitchen next door.
A house from 1902
The house opened in 1902 and owes its name to the Théâtre des Variétés, which stood almost opposite. A hundred and twenty-four years of serving large tables means one concrete thing for a club: thirty people arriving at once is not an exceptional event here, it is ordinary service.
The meal afterwards, which matters just as much
A club is not forged during the match, it is forged afterwards. That is when the third half happens, when the young players meet the veterans, when the season gets told. A room of your own changes everything: the Salle Haute takes thirty, the Bressigny room twenty-five. You can talk loudly without disturbing the next table, which, with a youth team after a win, is no small detail.
Accompanying adults, referees, officials
A fixture is not only the team. There are parents following by car, officials leaving the same evening, a delegate who must eat before the drive home. Those guests often arrive separately and in small numbers. Say so when booking: we would rather have two declared tables than one large half-empty one.
What to tell us when you book
Six pieces of information and the trip goes well. The exact number, staff and accompanying adults included. The kick-off or start time. The time you must be up from the table. Your coaching staff's dietary requirements — pasta, rice, white meat, no sauce, whatever you want. Any particular diets, allergies included. And how you are travelling: a coach drops the team at the door, but parks elsewhere. A club that gives those six lines on the telephone gets a service built around its day; a club that arrives unannounced gets ordinary service, which before a competition is not the same thing.
Our five spaces, and which to take
Every room can be booked privately at no extra charge and has its own screen. The Salle Haute, thirty seats upstairs, is the teams' room: you are among yourselves, you can hold a pre-match briefing in front of the screen, and the noise of a group disturbs nobody. The Bressigny room, twenty-five seats, for a smaller squad or to separate players from accompanying adults. Arrière Foch, seventeen seats, set back, for staff or officials. Entrée Foch, thirteen seats. The terrace, forty-three seats, weather permitting. Eighty-five indoors, a hundred and twenty-eight in all, counted table by table.
The neighbourhood, for a one-day trip
Boulevard Foch is central: Saint-Laud station is within walking distance for a team arriving by train, and Place du Ralliement, Saint-Maurice cathedral and Angers Castle are minutes away if the programme leaves a gap between rounds. A group of youngsters with three hours to kill is a group best occupied: the city centre is walkable from our door.
A brasserie, not a restaurant with fixed services
The difference matters to a club. We are open continuously, from 9.30 a.m. on weekdays — 10 a.m. on Saturday — until 2 a.m. A group can therefore arrive at eleven for a pre-match meal, or after an evening final, without finding the door shut. The chef's meal is served during the services — the kitchen takes orders from 11.30 a.m. to 2 p.m. and from 6.30 p.m. to 10 p.m.; outside those services, jar dishes — duck parmentier, hachis parmentier — are served at any hour. For a sport whose timetable is set by a federation's calendar rather than by catering, that is the only thing that really counts.
Your group in practice
A meal put together with your staff, before or after the competition, with or without dessert. The full group set menu is €34.90 for 6 to 12 guests and €32.90 for 13 to 50, drinks not included; a meal with fewer courses is quoted on request. The coach drops the team outside the venue. As for the conditions: no published sports menu, because a swimming club's needs are not a rugby team's; the coach parks elsewhere; and on Sunday, when we are usually closed, a team is welcomed only once we have confirmed it.
The questions we get asked
Can you serve thirty people together? Yes, in the Salle Haute. Can you adapt the pre-match meal? Yes, in agreement with your staff, to be arranged by telephone. How late after a match? The kitchen takes orders until 10 p.m.; the house stays open until 2 a.m., with jar dishes. And Sunday? Usually closed; a team can be welcomed by reservation, once confirmed with our staff.
Arranging the trip
For a club, a federation or any team meal, go through the group request, 02 41 88 46 62 or WhatsApp. We will settle the room, the time, the dishes and the exact number. For a family or a small group, online booking is enough and shows the slots genuinely free.
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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