Freia

Name: Freia
Address: 22 Boulevard De Berlin, Nantes, Pays de la Loire, 44000, FR
Telephone: +33972101044
Price range: 50€ - 120€
Rating: 13

44000 NANTES

13/20
Chef's Restaurant

BOOK

4 PHOTOS

Chef: Sarah Mainguy
Cooking: French | Gastronomic | Signature cuisine
Style: Romantic | With family | With friends

Price Indicative price per person (excl. drinks)

50 € to 120 €

Gault&Millau's review

13/20

Chef's Restaurant It's not so easy to offer a fair opinion of such a place, a boboist caricature for some aimed at snobs and ignoramuses, the rising sun of neo-gastronomy for others. If we stick to the facts, and the products, Gault&Millau will say that they are beyond reproach, sourced with conscience and knowledge by Sarah Mainguy, mistress of the place and of culinary elegance, inspired by nature. The plate is very, very plant-based (animal protein is delivered very sparingly), for an interesting sequence for everyone, the customer as well as the house, a little like a lab in which you are the experimenter, just a little removed from the notion of a restaurant "that restores". Among the small portions, like fragments of real dishes, there are many ideas from the R&D department, such as the custard with seaweed and green ketchup, the poached oyster with toasted quinoa, the sea bass with salt and puuro (a kind of Finnish porridge), well thought out and executed, the fish very tender in its poaching milk, the leek with bbq tagetes and hollandaise sauce in a siphon with plenty of vinegar, which would have made a lovely accompaniment to a fish dish, for example, a lovely variation on onion sticky pudding, in a savory version that's original and sophisticated, two qualifiers that can be attributed to the desserts, the first on walnuts, the second entitled "Christmas", reinette apple, French meringue, ginger, kombu. Linzertorte with clementine, very very sweet. A studious atmosphere in this contemporary setting in a high-rise neighborhood, friendly service with all the modern components (reservations, mystery, liturgy, storytelling) that contribute to what can only be called an experience. A cellar that is naturally very natural, with a marked desire for originality.