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  • Les Chants d'Avril
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Europe France Nantes Dining Les Chants d'Avril

Les Chants d'Avril

The guide was updated:
An almost religious attachment to quality produce, technical cooking methods and a Mystery Prix-fixe menu are the foundations of this delicious haunt. The chef, Christophe François, took over this Nantes institution.

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Our travel guides are free to read and explore online. If you want to get your own copy, the full travel guide for this destination is available to you offline* to bring along anywhere or print for your trip.​

*this will be downloaded as a PDF.

Price

€4,95

Purchase
Roza*

Roza*

The location (across from the Natural History Museum’s entrance and tree-lined square) could not be more ideal for this up-and-coming restaurant run by the intrepid young chef Jean-François Pantaléon. With his extensive experience in some of the greatest kitchens (La Mare aux Oiseaux, La Duchesse Anne, La Grande Cascade, Le Meurice, Apicius) and his own culinary venture (Coretta, Paris 17th arrondissement), he will delight you with a sophisticated, intuitive and delicate cuisine, served in a stylish setting (bearing the signature of Brune de la Guerrande), that will surely impress. Well-paced service. 1 star Michelin.
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Le Manoir de la Régate*

Le Manoir de la Régate*

Backed by his sister Anne-Charlotte in the dining room, Mathieu Pérou took over from his father as head of this family restaurant and skilfully enchants delights diners with the products of his terroir (fish from the river Erdre, seaweed from the Le Croisic, wild plants), through a gastronomic cuisine of great finesse. The chef prepares delightful dishes with ingredients sourced from local producers. Le Manoir de la Régate is the first restaurant in the area to be rewarded by the Michelin Guide for its sustainable gastronomy (Green star). 1 star Michelin.
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Lulu Rouget*

Lulu Rouget*

Ludovic Pouzelgues, aka Lulu Rouget, had held every position at l’Atlantide (including pastry chef), was trained by chocolatier-pâtissier Vincent Guerlais, before joining the staff at Maison Troisgros in Roanne. Thanks to this exceptional experience, his personality expresses itself today through a true cuisine d’auteur (different everyday!) praising the ocean’s riches to high heaven. His signature dish is “le roug(et) noir de Lulu” (“Lulu’s red and black mullet”). 1 star Michelin.
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