Those audacious enough to push open the door of this former stagecoach house on the road to Clisson will be greatly rewarded! Olivier Giraudet’s creed – a chef who has worked in some of the world’s best restaurants – is to enhance excellent local and seasonal ingredients using inspiration, technique and subtlety. The result delights the eyes and tastebuds of the most passionate food-lovers. Throw in their warm and professional service, as well as their selection of fine bottles, and you end up with excellent value for money!
Peeled spider crab with lime zest, avocado and Lebanese toum with organic fennel from Philippe Méchinaud
Cod steak pan-fried in olive oil, lentil dahl with fresh seaweed, shellfish emulsion with flavours from India
“Lemon”: black lemon ganache, lime marmalade, Breton shortbread, yuzu ice cream