Twenty kilometres south of Nantes, Olivier Guenoun has been seducing a loyal clientele at his restaurant for more than 10 years with his skilled gourmet cuisine that titillates the taste buds as much as the eye. Beef from the Brière, snails from Maison Royer, blue lobster from Brittany… local ingredients hold a special place on the plate as well as on the wine list, where the Loire Valley is well-represented. Also worth mentioning is the chic, sleek decor and pleasant welcome.
Foie gras au torchon, cacao, orange/fig/ginger chutney, honey tuile biscuit
Veal sweetbreads, caramelized in rosemary
The 3 C’s: coffee/tonka crème brulée, caramel/milk chocolate whipped cream and blackcurrant coulis on Breton shortbread
