The terrace here feels like dining on a ship, drifting past the Château de la Gascherie along the Erdre. Chef Walter Lescot's cooking is classic French done generously: gravlax of salmon, croustillant de Saint-Jacques, and a Tahitian vanilla mille-feuille worth the trip alone. With over 350 wines and that bucolic view through floor-to-ceiling windows, it's the kind of spot locals keep quiet about.