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Wine bars
Across from the Château de Clisson, this former spinning mill-turned-hotel houses a modern-decorated restaurant with a massive patio right on the water’s edge. Regulars and tourists alike enjoy its contemporary brasserie cuisine, which is fresh, well-prepared, and slow-cooked by chef Jérémie Bourgeois. The cellar is well-stocked, especially with muscadets from the neighbouring vineyards. Professional and friendly service.
Buckwheat crêpe roll, apple, cockles, fresh herbs, lemon-dill sorbet
Label Rouge pork filet mignon, dulse seaweed from Brittany, crémeux of romaine and Noirmoutier potatoes
Pavlova cauliflower and Valhrona Opalys chocolate, buttermilk sorbet