Armed with a good GPS, set out on an adventure through a maze of tiny roads, following the Erdre River. Looking out at the waves, thrown back to a countryside of yesteryear, you’ll discover an inn with sepia-toned charm, run by a chef who knows his classics down to the tiniest detail. Lobster and scallop parmentière (shepherd’s pie) and shellfish jus, foie gras raviolis, thick slice of doe with peppercorns and truffle potato purée, etc.
Crispy dumpling of lobster, tarragon butter.
Red label salmon, soy sauce, lime and ginger.
Kouign amann, poached pears in salted butter caramel, vanilla ice cream.