You’ll be happy you pushed open the door to this spot! Behind a nondescript façade, just a few streets from le lieu unique, hides a comfortably warm and intimate décor, where the tables aren’t stacked on top of each other (with one off to the side for roughly ten guests). Jazz plays in the background as the attentive staff brings out the chef’s fresh and inventive cuisine. Tatin-style shallot confit and Cabécou cheese ice cream; roast monkfish with andouille de Guéméné, cold cuts and rosemary, emulsion of spider crab, and more.
Effiloché de queue de bœuf (“pulled” oxtail) of “Charolaise » beef, mousseline of black radish, green salad in a crispy biscuit.
Steak of lieu jaune (pollock), risotto and emulsion of Nantes lamb’s lettuce.
Macaron aux trois pommes, light mousse of salted butter caramel, green apple sorbet.