What Restaurant Sens does

Restaurant Sens is a privately held, single-location fine dining restaurant founded in 2019 and located at 17 Rue Beaurepaire in Angers, France. The business is owned and operated by Chef Nicolas Adamopulos, who trained at Michelin-starred establishments including Hôtel de Crillon (under Christopher Hache), Hôtel du Bristol (under Eric Frechon), and David Toutain's eponymous restaurant before opening his own venture. The restaurant operates with a 25-cover capacity on a deliberately limited schedule — dinner service Tuesday through Saturday (19:30-21:00) and lunch only Wednesday through Friday for groups of six or more — with a discreet entrance, reservation-only access, and a no-choice tasting menu format (€35-€90 per person) that gives the chef full creative control.

The core commercial offering is a curated tasting menu experience built around biologically certified, seasonally rotating ingredients sourced from a network of 20+ named local and regional producers and artisans (including a MOF baker, truffle specialist, and line-caught fish supplier). The restaurant monetizes through four revenue streams: tasting menus with optional wine (€30/€45) and non-alcoholic (€25) pairings, gift certificates (bons cadeaux) valid 6 months, private event privatisation, and ancillary beverage supplements (cheese course, second dessert). A complementary retail channel — the Boutique Éthique — sells gourmet products (sauces, caramels, infused oils, marshmallows, gift boxes) via click-and-collect, extending the restaurant's brand into at-home consumption with seasonal limited editions (e.g., the 2026 Valentine's bird pie with truffle).

The business model is fundamentally a high-touch, single-site, chef-driven operation with no parent company, no external investors, no public funding rounds, and no disclosed headcount. Distribution is limited to the Angers physical location and a WordPress-based website with manual gift certificate processing. Marketing relies on organic Instagram and Facebook presence, press coverage, and word-of-mouth within the regional gastronomy scene. The brand proposition is anchored on eco-responsibility (whole-ingredient usage, composting, LED lighting, green energy, sustainable logistics) and the credo 'a cuisine that makes sense.'

Name

Restaurant Sens

Legal name

Restaurant Sens

Website

https://restaurant-sens.com

Company type

Private

Founded year

2019

Operating status

Operating

Headcount range

11–50 employees

Short description

Restaurant Sens is a 25-cover fine dining restaurant in Angers, France, founded by Chef Nicolas Adamopulos, serving eco-responsible, locally sourced tasting menus (€35-€90) with a curated supplier network and a complementary ethical gourmet boutique.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511), Restaurants and Other Eating Places (72251)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Fine Dining Restaurants (THAFACAA)

akta.pro secondary industry

Chef’s Table & Tasting Menu Restaurants (THAFACAG)

Keywords

• Fine dining restaurant
• Tasting menu service
• Gourmet boutique products
• Eco-responsible cuisine
• Private dining events

Headquarters

HQ city

Angers

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure, Others

Revenue model

1. Fine Dining Tasting Menus: Revenue primarily from multi-course tasting menus served during dinner and lunch services. Menu prices range from €35 to €90 per person depending on the selected menu.
2. Épicerie Fine / Boutique Products: Sale of gourmet food products (preserves, sauces, caramels, infused oils, butters, biscuits) through a click-and-collect boutique. Products are priced individually from €1 to €29, with seasonal specialities and gift boxes.
3. Gift Certificates (Bons Cadeaux): Gift certificates sold as experience vouchers, valid 6 months, offering set dining experiences including tasting menus, wine pairings, and non-alcoholic pairings. Manually processed via website form.
4. Private Events / Privatisation: Group dining and restaurant privatisation services for lunch or dinner events, with custom arrangements.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels3 records

Core offering

Restaurant Sens is a 25-cover fine dining restaurant in Angers, France, serving multi-course tasting menus (€35 to €90 per person) built on seasonal, locally and organically sourced ingredients from a network of 20+ regional producers. The core dining offer is complemented by wine and non-alcoholic beverage pairings, gift certificates, private dining privatisation, and a Boutique Éthique selling artisanal gourmet products for at-home consumption. Service operates Tuesday through Saturday for dinner and Wednesday through Friday for lunch (groups of 6+), by reservation only.

Product overview

Restaurant Sens is a fine dining restaurant in Angers, France, operated by chef Nicolas Adamopulos. The core offering consists of tasting menus (Menu Nostimia at 75€, Menu Énnia at 90€, Menu Terroir at 35€, and vegetarian Menu Phyton) served Tuesday through Saturday dinner and Wednesday-Friday lunch. The restaurant complements its dining experience with gift certificates for various gastronomic experiences including wine and non-alcoholic pairings. Additionally, the Boutique Éthique sells artisanal food products for at-home dining, including specialty items like truffles, sauces, and DIY kits, extending the restaurant experience beyond the dining room.

Differentiator

Problem solved

Functional benefit

Brands

• Boutique Éthique: An ethical gourmet boutique offering fine food products, specialty items, and gift boxes inspired by the restaurant's culinary offerings.

Products and services

• Menu Nostimia

Quantifiable outcome

• 25-cover capacity providing an intimate dining environment
• +1 more outcomes

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

21 partnerships are on record, tiered core and minor.

• Anne-Laure and Richard Jolivet, La Touche Fleury, Mauges-sur-LoirecoreOthersPrimary fruit, vegetable, herb, and livestock producers certified in organic agriculture, supplying Restaurant Sens directly with seasonal produce from Mauges-sur-Loire.
• Antoine Hurtaud, Maison de thé Tencha, AngersminorOthersLocal tea house supplying specialty teas for the restaurant's non-alcoholic beverage pairings and tea service.
• David Pasquier, Le Grain Perché, AngersminorOthersLocal producer supplying produce to the restaurant.
• Eva Boisteault, Le Jardin d'Eva, ValanjouminorOthersLocal market gardener supplying seasonal vegetables and herbs to the restaurant.
• Fabien Baillergeau, Longue-JumellesminorOthersLocal producer supplying produce to the restaurant.
• Fanny et Stéphane Boutarin, Maison Boutarin, CrestminorOthersSupplier providing specialty food products from the Crest region.
• Gaylord Brosseau, Cap Marée, Criée Le CroisiccoreOthersSupplier of line-caught fish and seafood from the Le Croisic fish market, ensuring only sustainable, line-caught fish are served.
• Gérard Chevrel, Minoterie Bourseau, NozayminorOthersMill supplying flour and grain products to the restaurant.
• Ingrid Burgaud, La Maison Burgaud, ChallansminorOthersLocal producer supplying products from the Challans area.
• Jean-Christophe Girard, Le Cercle d'Épicure, ItinérantminorOthersItinerant supplier providing specialty products to the restaurant.
• Julien Pinon, Mazé-MilonminorOthersLocal producer supplying produce from Mazé-Milon.
• Mathilde Pageaud, Fruidis, CouëronminorOthersSupplier of fruit and related products from the Couëron area.
• Nicolas Ducret, Maison Ducret, AngersminorOthersLocal artisan supplier based in Angers.
• Richard Ruan MOF, Boulangerie des Carmes, AngerscoreOthersMeilleur Ouvrier de France (MOF) baker supplying bread and pastries from Boulangerie des Carmes in Angers, supporting the restaurant's bread service.
• Robin Tourte, Saveurs du Marzeau, Mazé-MilonminorOthersLocal producer supplying specialty food products from Saveurs du Marzeau.
• Serge Desazars, Le Baron de la truffe, LigrécoreOthersTruffle specialist supplier providing seasonal truffles including Loire melanosporum for special dishes such as the Valentine's bird pie with truffle.
• Timothée, La Ferme du coucou, CorzéminorOthersLocal farm supplier from Corzé providing produce to the restaurant.
• Yannis Lusson, Boucherie de la Madeleine, AngerscoreOthersButcher supplying premium meats to the restaurant from a local Angers butcher shop, supporting whole-carcass purchasing and full ingredient utilisation.
• Resto du CoeurminorOthersPartnership with the French food bank charity Resto du Coeur, supporting the local community through food waste reduction and charitable giving.
• Local student associationsminorOthersPartnerships with student associations to support community engagement and sustainability initiatives.
• Local cycling delivery serviceminorOthersPartnership with a local cycling-based delivery service to support sustainable delivery practices, reducing carbon emissions from food deliveries.

Scale indicators1 record

Recent moves5 records

Expansion highlights4 records

Direct peers

• Septime: Bertrand Grébaut's Paris restaurant is a benchmark for eco-conscious, ingredient-driven fine dining in France. Shares the no-choice tasting menu model and farm-to-table philosophy that defines Restaurant Sens.
• L'Arpège: Alain Passard's three-Michelin-star Paris restaurant built around a vegetable-forward, garden-sourced menu. Highly comparable terroir-first, sustainability-led philosophy to Restaurant Sens.
• Mirazur: Mauro Colagreco's Menton restaurant (three Michelin stars) operates a tasting-menu format anchored in a permaculture garden and short-supply-chain producers — directly comparable in philosophy and product offering to Restaurant Sens.
• Le Coquillage: Hugo Roellinger's Saint-Méloir-des-Ondes restaurant (one Michelin star) operates an intimate tasting-menu format with strong Breton terroir sourcing — closely aligned in size, philosophy, and product positioning.
• La Marine: Alexandre Couillon's Noirmoutier restaurant, two Michelin stars, is built on hyper-local seafood sourcing and a no-choice tasting format — a near-direct conceptual peer in small-capacity, terroir-obsessed French fine dining.
• Maison Bras: Sébastien Bras's Laguiole restaurant (three Michelin stars) is a defining French example of an intimate, terroir-driven tasting-menu experience with deep local sourcing — directly comparable in philosophy and craft.
• Restaurant David Toutain: Paris-based eponymous fine dining restaurant led by chef David Toutain, where founder Nicolas Adamopulos trained. Operates a multi-course tasting menu format with similar prix-fixe structure and creative French cuisine positioning.

Broad incumbents

• Anne-Sophie Pic: Valence-based flagship of chef Anne-Sophie Pic operates a premium tasting-menu format with strong terroir and producer relationships. Comparable as a French fine-dining incumbent with similar product structure and pricing band.
• Hôtel de Crillon – L'Écrin: Paris luxury hotel restaurant where Restaurant Sens's founder trained under Christopher Hache when L'Écrin earned its first Michelin star. Comparable as a high-end fine dining venue; broader incumbent in the luxury hospitality space.
• Le Bristol Paris – Epicure: Eric Frechon's three-Michelin-star restaurant at Hôtel Bristol Paris, where Adamopulos trained. Established luxury-hotel fine-dining incumbent offering a tasting-menu experience at a comparable price band.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks6 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/SensAngers
• Instagraminstagram.com/restaurant.sens
• LinkedInlinkedin.com/company/restaurantsens

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Subsidiaries1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Restaurant Sens