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Plate of 6 oysters n°3 Maison Picaud from Pen-Bé

Warm Picaud oyster in silky flan, oyster and sake foam, mustard pickles with squid ink

Smoked Loire basin catfish rosette with beech wood, rocket pesto, lemon cream and Kâmpôt pepper

Frédéric Lefevre’s snail with horseradish crisp, celeriac remoulade and lamb’s lettuce broth with soy milk

Our Nantes duck foie gras with umeshu, balsamic onion confit (Sup: €7.00)

Organic vegetable ravioli from Pota’ger Prosper and mushroom broth with Asian perfume

Seafood sauerkraut with a trio of fish cooked at low temperature, Nantes beurre blanc sauce Royal sup version: €5.00 (with lightly seared scallops from Erquy Bay)

Fish of the day steamed, bonne femme sauce

Crispy free-range poultry from Haut Rocher de Riaillé, barbecue sauce with Espelette pepper

Pan-fried wild pikeperch from the Loire basin, yuzu shallot reduction with semi-salted butter (Sup: €5.00)

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French beef fillet in Wellington-style crust, foie gras sauce (Sup: €5.00)

Variety of local artisanal cheeses, accompanied by a fruit confit

Gourmet bar of Valrhona Nyango dark chocolate, caramelized nuts and salted butter caramel (Sup: €3.00)

Poached pear in Malvoisie and cinnamon garnished with vanilla and its Breton shortbread

Frozen parfait with meringue cream from Blanchetière, with a yuzu heart from Kôchi

3 scoops of ice cream of your choice, almond tile: Vanilla, chocolate, caramel, mint chocolate, coffee, strawberry, lime, mango and raspberry