An “introduction” between Place Viarme and the Tour Bretagne tower, which stands out thanks to its two rooms overlooking the street, and a patio nicely tucked away in a courtyard. But also for its fresh and generous cuisine, where French classics are lovingly revamped, fully justifying the opening of this local newcomer. Scallops à la nantaise; veal sweetbreads; langoustines and lobster pot-au-feu, crunchy vegetables, horseradish and basil.
Foie gras and mushroom risotto
Filet of wild bass in a butter biscuit crust, citrus emulsion
Orange confit, streusel curry, white chocolate mousse