LES BATELIERS
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Grill and cuisine of chef Dominique Lepage in a hotel restaurant in Trélazé.
This hotel restaurant is located in a modern, unattractive area. The modern interior, too, remains elegant with its wine-coloured and grey tones, photographs and poems of the Loire on the walls and slate sculptures. On the menu, grilled meats, fish, salads (small or large)... The menu of the chef, Dominique Lepage, changes every 6 to 8 weeks. Each dish is described at length: homemade game terrine with hazelnut pearls and pistachios, veal liver escalope with raspberry vinegar sauce, saffron mashed potatoes, fresh pineapple nougatine mille-feuille, mascarpone cream and its Sichuan pepper juice... Ingredients that give pride of place to Loire products, such as cheese dishes (Loire pebbles, Entrammes and Nantes priests). Elegance is present both in the decoration and on the plates.
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