A tiny oasis far from the hustle and bustle of Nantes, in Ancenis on the banks of the Loire, where chef Christophe Grand whips up rich and delicious fare that is as tasty as it is inventive: Roast scallops in a chervil and root vegetable crust with macadamia nuts, filet of sea bass with oysters, steamed leeks and sautéed Enokitake in Yuzu butter, destructuré chocolate and coffee opéra (to die for!). Connoisseurs highlight the surprising value for money.
Ancenis chicken burger prepared with peanuts and lime.
Loire perch in beurre blanc, shallot confit.
Lemon meringue pie revisitée.