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Fancy enjoying a semi-gastronomic meal while supporting hospitality training? That’s the concept of the restaurant of the prestigious Vatel hospitality school. In a large, light-bathed dining room with a plush décor in hues of blue and grey, a ballet of attentive students serves up a seasonal menu featuring local produce, with dishes like catfish with beurre nantais sauce and Muscadet. The trolleys of delicious sweet delights that conclude each meal are the icing on the cake.
Crab with wasabi crunch, seaweed tartare, emulsion of premium olive oil
Scallops from Saint-Brieuc
Dessert trolley