博茹瓦尔球场
法国南特体育场
到达与交通
🚆 南特站🚆 Gare de Vertou🚆 Gare de Saint-Sébastien-Frêne-Rond🚆 Gare de Saint-Sébastien-Pas-Enchantés🚆 Thouaré🚆 Gare de Rezé-Pont-Rousseau🚆 尚特奈站🚆 杜隆站
附近景点与去处
南特主教座堂
cathedral located in Loire-Atlantique, in France
布列塔尼公爵城堡
法国城堡
南特美術館
arts museum in Nantes, France
圣多纳蒂安圣罗加蒂安圣殿 (南特)
catholic church in Nantes, France
格拉斯兰剧院
opera house in Nantes, France
圣尼各老圣殿 (南特)
basilica located in Loire-Atlantique, in France
Île de Versailles Japanese Garden
Japanese styled garden in Nantes
弗朗索瓦二世墓
monument located in Nantes, in the Cathedral of St. Peter
多布博物館
museum in Nantes, France
法國驅逐艦馬耶-布雷澤（D627）
1953 T 47-class destroyer
Jules Verne Museum
museum dedicated to the French writer Jules Verne in Nantes, France
餐饮
La Table de la Bergerie
This restaurant near Angers, in the heart of the Coteaux-du-Layon vineyards, is well worth your attention. It is the haunt of talented David Guitton, who hails from Loire Atlantique and who has trained under top chefs all over the world from the United States and Britain to Monaco. There is no à la carte menu here, but a voluntarily concise offering that reverently respects the seasons. David sources his ingredients from small, local producers, rustling up dishes that err towards minimalist so that the flavour can take centre stage. Regional wines, including the estate’s organic production, ta
官网Lueurs
Le Petit Serrant, an 18C manor house located at the confluence of the River Maine and River Loire, is the elegant setting for this restaurant, where diners come as much for the cuisine as for the charm of the location. Romain Zarazaga, a chef trained by Laurent Petit, Emmanuel Renaut and the Troisgros, serves a wonderful array of dishes that are perfectly in tune with the times. His masterful jus and sauces are another standout feature of his cooking – for example, line-caught sea bass confit accompanied by a butter-based fish stock with Domaine Mosse vermouth. The charcoal-grilled squab with
官网Lait Thym Sel
The Morvan duo is back in the saddle and raring to go! They now work side by side, as the chef’s wife is happily back in the kitchen. After kicking off with a high-flying array of appetisers, the couple’s distinctive and creative score sets its sights on the local terroir (his birthplace) with a few hops over to Savoie (her birthplace). You can expect a virtuoso demonstration of culinary balance, enhanced by vibrant, incisive sauces that will sweep your tastebuds off their feet: duckling, sweet potatoes, grapefruit dressing, puree of rosehip and gin-spiked jus… On the beverage side, the alcoho
官网Le Manoir de la Régate
On the outskirts of Nantes in a beautiful residence near the Erdre, a chic and trendy decor and a menu of culinary delights awaits in this enticing restaurant. Chef Mathieu Pérou, who has worked in many Michelin-starred properties, skilfully combines fresh and elegant flavours in his beautifully presented dishes which he prepares using the region’s best ingredients. Front of house, his sister Anne-Charlotte oversees the highly professional service.
🕐 Mo-Sa 12:00-14:00,19:30-22:00
官网La Robe
In his contemporary and elegant restaurant laid out around a lovely patio, Xavier Giraudet creates top-drawer modern cuisine with a focus on vegetables. The various set menus feature local and seasonal produce (sometimes even from the family vegetable garden), expertly cooked and full of flavour. In season, don't miss their exemplary rendition of hare à la royale à la Antonin Carême, a classic dish! A bravura performance.
官网Freia
This greenhouse with timber arches devoted to the goddess Freia is perched on top of a contemporary building. It is the perfect place to grow a garden of aromatic herbs and berries and to admire the panoramic view of Nantes. After the success of Vacarme, Sarah Mainguy crafts poetic and creative cuisine, mainly plant based and scattered with Scandinavian and Asian touches. Each dish is a treasure trove of brainwaves and delicious sauces – cases in point being the white asparagus with a vegetable seaweed XO sauce, or periwinkles with crisp green peas, topped with a glazed gwell snow.
🕐 We-Fr 12:00-13:30,19:00-21:30; Tu,Sa 19:00-21:30
官网Omija
In this warm buzzy eatery, chef Romain Bonnet crafts creative surprise menus of Asian inspiration: the ‘omija’ is a Korean fruit, known as the five-flavour berry due to its unique combination of sweet, sour, bitter, salty and pungent flavours. Bonnet is unswerving in his dedication to taste, illustrated by green ‘kombujime’ asparagus flanked by sesame-flavoured ice cream, or squid from la Turballe marinated in Korean pepper. Virtuoso craftsmanship, gutsy stocks and addictive, big-boned sauces. The mainly organic produce is painstakingly sourced (common shrimp from la Cotinière on Oléron Island
🕐 Mo,Tu,Th,Fr 12:00-13:15,20:00-21:15; We 12:00-13:15
官网La P’tite Patte
In the same plush bourgeois edifice as its parent establishment, La Patte Noire, the vintage-appointed La P’tite Patte bistro occupies the ground-floor. The unfussy, wholesome score shines the spotlight on top-drawer produce, examples of which range from a succulent beef-carrot terrine savvily paired with a warm caper and gherkin dressing to tapilla of Iberian pork, wickedly flanked by crunchy fries cooked in beef tallow. Hunger obliterating, throbbing with big-boned flavours and delicately crafted – hard to beat!
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