This restaurant is a classic, offering up sure-fire, quality cuisine, where the staff are respectful of flavours and ingredients (local farmers), and one dines in a comfortable room (old stone, warm colours, long tablecloths) or inside a flowery courtyard. Crémeux of green asparagus and celery stalks, œuf cassé (broken, soft-boiled egg) with roast hazelnuts, canelloni of milk-fed veal shank, squid stuffed with langoustines in sauce à l’encre de seiche (cuttlefish ink sauce).
Twice-cooked pigeon from Pornic, accompanied by a croustillant.
Couëron chaud in peppery caramel and dried fruit.
Winter cherries in chocolate.
