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In the heart of Clisson, on the banks of the Sèvre Nantaise river, this former spinning mill, now a hotel, offers sumptuous views of Clisson castle and the water, and a superb 500 sq. metre terrace. Chefs Christophe Vasseur and Jérémie Bourgeois run the show in the kitchen, creating a cuisine that is both original and crowd-pleasing, with a strong local twist. Carefully selected cellar and high standard of service.
Aberdeen Angus beef tataki with honey sesame dressing, crispy cabbage salad and peanut condiment
Begein sausage, mashed potatoes and farmhouse tomme cheese
Black sesame open eclair topped with Opalys white chocolate ganache and passion fruit sorbet