In the district which was once home to the shipowners who launched their schooners for the “New World” (hence the name!), this restaurant also has the privilege of being located on the ground floor of the building where Jules Verne (writer and traveller of the imagination) was born. It is no surprise that this “daring” cuisine of freshness and traceability holds up well “along the way”, complemented by an organic wine list that explores the most distant regions (but also the most beautiful regional estates).
Seared yellowfin tuna with crispy Japanese-style vegetables and herb vinaigrette
Ancenis creamy chicken breast stuffed with truffles, served with a mousseline of Christophe Maura’s potatoes and a sauce of Mesnard and Gaborit’s straw wine
Caramelised tarte Tatin with apples from David Placier, served with a hazelnut crumble and vanilla flower ice cream