Admirers of chef Laurent Saudeau – with two Michelin stars in his chef’s hat – praise him as being a man capable of making every last bite of his culinary creations incredibly memorable! John dory coated in vanilla and cardamom, royale d’oursins (sea urchins), lobster and Jerusalem artichoke, or cristalline de fraises pistachée (“pistachioed” strawberries), sangria ice cream, spiced crumble… these dishes will pull you into a whirlwind of emotions, magnified by beautiful setting of this “folie nantaise”. Service is careful and serious and the elegant tables are well-spaced apart. Two-course prix-fixe lunchtime menu is very meticulous (€38).
Thick slice of red mullet with Gillardeau oysters, compote of chorizo Iberico.
Spirale of spaghetti and langoustines, veal sweetbreads and cocos de Paimpol (beans).
Dessert: Blackcurrant / Fennel / “Taggiasca” Olives.