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At the reins of this new Shangri-La for demanding palates is a three-man A-Team: Charles Bernabé (in the kitchen, ex-second-in-command to Christophe Hay**) and two former staff members of Frenchie: his brother, Tristan (in the dining room), and their friend Lucas Badé (in the middle). Six months of work and renovation have resulted in this pared-down, modern terracotta décor, where their magnificent cuisine electrifies tastebuds: superb technique, audacious associations, and a wine list built for perfect pairings. Friendly and professional service. A promising establishment, to say the least, rewarded with a first star in the Michelin guide!
Mackerel marinated in Muscadet wine, radish and buckwheat
Poultry from Ancenis farms, langoustine, white asparagus
Dark chocolate and mushrooms