This call from the New World, is it that of the adventures of Jules Verne who was born in this building or rather the thirst for exploration of chef Benjamin Petit, who proposes a sophisticated cuisine mixing “bistronomy” and gastronomy, land and sea, and local ingredients and exotic products? The mostly organic wine list also explores distant lands as well as the Loire Valley.
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