Claire Vallée relaunches ONA in Trentemoult

After several years of culinary residencies across France, Claire Vallée has finally settled in Loire-Atlantique. The vegan chef, whom we already knew from her ONA restaurant in Arès (Gironde), is preparing to open a new address bearing the same name, in the second half of April 2026. This time, it's in Trentemoult, a former fishing village some thirty minutes from Nantes, that she has chosen to write a new chapter.

A house transformed into a confidential table

It's in a house nestled in the heart of Trentemoult that the chef will welcome her guests. Having fallen under the spell of this neighborhood's colorful alleyways during a previous out-of-town experience, she has acquired a home in her own image. A choice in keeping with her career: her recent projects have often taken place in apartments or houses, spaces on a human scale that encourage proximity and exchange.

The first floor will be dedicated to a table d'hôtes seating just six. With no signage or window display, the address is discreet, almost secretive. Guests will enjoy gastronomic experiences in keeping with those offered in recent years. At the center of the plate: plants, fermentations and wild gatherings, the signatures of a living, committed cuisine.

Local roots and artistic collaborations

The move to the Nantes region also marks a desire to put down roots. By working as close as possible to the area, Claire Vallée intends to develop lasting relationships with local producers and market gardeners. Some are even planning to grow varieties specifically for the table. The chef already draws her inspiration from the rich soils and lush landscapes of the Loire Valley.

But the project goes beyond the culinary dimension. Sensitive to aesthetics as much as taste, she has invited craftsmen and artists - cabinetmakers, glassblowers, ceramists, illustrators, graffiti artists and visual artists - to take over the premises. Most of them from the region, they have carte blanche to interact with ONA's universe. For the chef, who likes to describe herself as an "artist on the plate", this is a way of creating a coherent space where every detail contributes to the experience.

A gastronomic and educational immersion

Around this table, designed as a place for sharing, guests will be encouraged to forge links, whether they know each other or not. The ambition is to offer much more than a dinner: an immersive, scenographic experience, designed to arouse emotion and reflection. According to the chef, it's all about revisiting the relationship with the meal, inviting everyone to slow down and let themselves be surprised.

from autumn onwards and throughout the winter, the project will be enriched by a complementary offering. Training courses in fermentation and preservation techniques, as well as wild-gathering outings, will be offered to customers wishing to deepen their knowledge of plants.