Far from the madding city crowds, diners come here to enjoy simple regional cuisine, with tiny flecks of originality, or drink wine at the bar, surrounded by regulars. In the timeless setting of this bistro along the banks of the Loire River, the owners are hospitable, the service pleasant, and the atmosphere is lively and working-class on one side, and more formal in the restaurant. Cromesqui (croquettes) of mozzarella, pesto, and confit tomatoes; catfish au beurre blanc; Filet mignon of Breton pork, with chorizo and pepper sauce.
Filet of smoked carp, quenelle with forest mushrooms.
Filet of hake (locally fished) au beurre blanc.
Buckwheat croustillant (crispy dumpling), granny smith mousse and compotée.