Menu Origines : entrée, plat ou plat, dessert
Tue, Nov 3 · 7:00 PM
Orvault
Garden hotel dining
🐟"melt-in-your-mouth cod cooked at a low temperature" (Michelin Guide)
♿Fully accessible with PMR parking nearby
🍰Save room for the gâteau nantais with banana confit
A Couëron institution since 2001, where Breton chef Jérôme Evain turns local produce into refined, semi-gastronomic plates at surprisingly gentle prices. Grab a table on the shady courtyard terrace and settle in for melt-in-your-mouth cod, a perfect 65°C egg, and one very good gâteau nantais.
Breton chef
semi-gastronomic
shady courtyard terrace
family-run
They recommend it:
🐟"melt-in-your-mouth cod cooked at a low temperature" (Michelin Guide)
♿Fully accessible with PMR parking nearby
🍰Save room for the gâteau nantais with banana confit
A Couëron institution since 2001, where Breton chef Jérôme Evain turns local produce into refined, semi-gastronomic plates at surprisingly gentle prices. Grab a table on the shady courtyard terrace and settle in for melt-in-your-mouth cod, a perfect 65°C egg, and one very good gâteau nantais.
Breton chef
semi-gastronomic
shady courtyard terrace
family-run
They recommend it:
What are you into?
- Breton chef
- semi-gastronomic
- shady courtyard terrace
- family-run
- Couëron
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