More than a restaurant, this is a home. That of chef Nicolas Guiet, who holds his terroir in high esteem and sublimates the products of his region in a cuisine in which vegetables play a leading role — starting with the broth served at the beginning of the meal, a sort of welcome aimed at stimulating your appetite. His well-balanced, creative and humble plates are magnified by the professional service and a lovely wine list that reflects the chef’s love for Nantes’ wineries.
Crok (croque monsieur) radish and poached egg sandwich (for children)
Slightly cooked brill fish, baby turnips and Olivier’s spinach leaves, Alain’s honey-lemon bouillon
Avocado white chocolate millefeuille au Petit-LU…