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Pendant lights hang over exposed stonework a short walk from the Loire, and the two people running this modern restaurant in Nantes are the chef and the pastry chef, a couple who split the service between them: one covers the savory courses, the other steps in for dessert. Lunch leans casual and market-driven; dinner shifts into more ambitious territory. The room is warm and unshowy, and the cooking follows suit.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Scallops
“scallops, onion cream, marjoram fumet”
Michelin Guide -
Pigeon fillet
“pigeon fillet, squash and granola.”
Michelin Guide
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