An almost religious attachment to quality produce, technical cooking methods and a Mystery Prix-fixe menu are the foundations of this delicious haunt. This Nantes institution has been taken over by a chef who spent much of his career in the kitchens of Paris. You’ll find yourself rubbing your eyes in disbelief at the foie gras beignet (donut) with balsamic caramel, the cold lobster consommé, shredded rabbit and lobster au citron vert (cooked in lime juice), roast codfish with andouille de Guemené, white peach gaspacho with anise and raspberries, and its highly specialized wine cellar (fantastic Muscadets and other local wines). Excellent services.
Crispy spring roll with Saint-Gilles sardines, mint, bacon, red bell pepper emulsion.
Challans poultry and Sainte-Luce potato fricassée.
Comme un Snickers (chocolate, caramel, peanuts and hazelnut brittle).