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Les Cadets
Modern French
Two brothers run this Michelin-starred modern restaurant in Nantes, the room done up in a 1950s-inflected style that somehow avoids feeling like a theme. The cooking draws on classical French training, Breton grandmother recipes, and their father's North African roots, all at once, without the seams showing. Vegetables come from local market gardeners, fish from nearby markets, and the lunch prices are the kind that make you order dessert without the math.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Cockles from Morbihan
“Examples include cockles from Morbihan, tuberous parsley and black garlic”
Michelin Guide -
Rack of veal
“rack of veal, potatoes and shallots”
Michelin Guide -
Baked apple
“baked apple, sweet clover and cider-laced sorbet.”
Michelin Guide
Reviews
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