Along the River Divatte, with a breathtaking view of the Loire River, the young couple of Victor Guillamet and Élodie Fontaine pays tribute to the history and richness of this region through an expert cuisine that celebrates its ingredients (poultry from Ancenis, river fish, lamb’s lettuce and vegetables from the Loire Valley) and its artisans (Des épices à ma guise, Alain François’ duck). The menu, which mixes tradition (beurre blanc, frog’s legs in parsley) and exoticism (some Asian influences), offers an outstanding quality/price ratio.
Royal sea bream tartare and marinated salmon, piquillo sorbet
Roasted pike perch, declination of vegetables and real beurre blanc
Breton shortbread, light mousse with pistachio and strawberries from Saint-Julien de Concelles