At this stunning location on the banks of the Sèvre River in Vertou, across from the Chaussée des Moines dam, you can enjoy the refined cuisine which combines classicism and modernity. Terrine of duck foie gras with yuzu marmalade and tiny brioche; lobster ravioli in a cream of shellfish and Pommeau liqueur sauce; medallions of roast monkfish, sauce of vineyard saffron; cannelloni of vegetables; cocotte of French veal sweetbreads with chanterelle mushrooms and vegetables.
Free-range egg cooked at a low temperature with Burgundy truffle and seasonal vegetables.
Filet of pike perch in beurre blanc and market vegetables.
Impériale mandarin soufflé, poached mandarin with candied peel, Grand Marnier ice cream.