L'Épicentre
Cream of spinach soup, escargots sautéed in persillade, grilled bacon and aïgo boulido (garlic soup); meagre steak, button mushroom mousseline and pressed confit potatoes; Nantes biscuit with rum and blood orange – the chef's instinctive cooking combines generosity and expertise. In this building with a round floor plan, the welcome and service are in perfect harmony!