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Delicate and generous cuisine, based on very selected products in a restaurant in Nantes.
Jean-Charles Baron, the chef, and his wife Isabelle have transformed an old vegetable counter of 400 m ² into a greedy and very warm place. Verrières, museum, grocery store, open kitchen, steel structure, mezzanine, wooden desks and floors. Space is structured, open and partitioned at a time. Jean-Charles' cuisine is up to the decor, delicate and generous, based on very selected products. Mr. Baron even created his own vegetable garden (1,000 m 2 of greenhouses) to feed his three restaurants (the Pellières and Passagère). On the menu or à la carte, you can start with a carpaccio of beef and marted sardines or by a frying pan of octopus in Espelette chili and continue with a filet of saint-stone sauce or a gamlow and seiche risotto. The meat is not forgotten as this heart of brown calf laughs or this roast half-pigeon and its fatty liver escalator. To finish in beauty, we liked the mirabella pie and its vanilla ice and also the lady of Guérande. A warm and original atmosphere, very good products well worked. Don't miss a small tour at the fine grocery store in the restaurant to provide you with jams, foie gras and other civets…
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