The former chef from Le Rouge Ardoise (in rue Saint-Jacques) is the man behind this contemporary gastropub, located near the 15th-century market hall in Clisson, who now cooks up dizzying, market-fresh cuisine, wowing the customers willing to make the pilgrimage on their knees to sit at one of this establishment’s 20 seats. Mousseline of green asparagus in smoked herring (to die for…); Dory in sauce vierge. These equally creative and aesthetic dishes are also accompanied by lively local wines.
Salmon tartare with sesame and preserved lemons on hummus
Grilled filet of dory and lemongrass/coconut prawn bisque
Lime meringue pie
