You can sharpen your perception of flavours here (hence the Latin name) in the Atelier des Chefs (cooking lessons and a boutique dedicated to the culinary arts). In this minimalist setting (you could be in London or Northern Europe), with an open kitchen, transparency is key. It can be found in the food being prepared before your very eyes, the recipes that are high in sapidity, the origin of the ingredients (certified AOC, AOP, IGP) and the respect for the taste of the various products used. The appetizing names of dishes can be found on their iPad menus. An absolute must-visit!
Warm oysters from Denis Serenne, leeks and iodic jus.
Moelleux cake of free range guinea fowl from Ancenis, pan-fried mushrooms.
Tarte tatin-style macaron, ice cream with salted butter caramel.
