A sure-fire bet on the banks of the Loire River that exalts the region’s culinary wealth, be it from the land or from the sea, with prix-fixe menus for all budgets. The menu invites you to discover dishes that are generous, sophisticated, and technically perfect: raviole of shellfish, roast half-pigeon à la rhubarbe, Jamaican pepper sauce and croquette de cuisse, seasonal vegetables. Thoughtful service.
Pan-fried slice of foie gras, raviole of foie gras.
Osso bucco of monkfish, shellfish broth.
Nougatine cone of red berries and coulis.