Ludovic Pouzelgues, aka Lulu Rouget, had held every position at l’Atlantide (including pastry chef), was trained by chocolatier-pâtissier Vincent Guerlais, before joining the staff at Maison Troisgros in Roanne. Thanks to this exceptional experience, his personality expresses itself today through a true cuisine d’auteur (different everyday!) praising the ocean’s riches to high heaven. His signature dish is “le roug(et) noir de Lulu” (“Lulu’s red and black mullet”). Expert wine selection.
Thin slices of raw Nantes beef sirloin, condiment anchovy/basil.
Côtelette de lotte (rib of monkfish), black rice, red bell pepper.