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Far from the madding hustle and bustle of nearby Place Graslin, Frédéric Chiron’s pared-down restaurant (blue and grey tones, bistro furniture, unadorned ceiling, lovely antique plates) hits the spot. What’s the devilish secret behind its success, for this chef with a flawless track record? It’s an exotic tale told with kindness, creativity, and deliciousness. The short, seasonal menu highlights the finest local ingredients. The wine selection is demanding, and includes a few sparkling muscadets. Here, every meal is a feast.
Carpaccio of scallops, chervil root, sudachi
Confit of veal chuck, carrot crémeux, buckwheat
Lemon, mascarpone, watercress