LuluRouget

Rating: 15.5
Author: Gault&Millau

44200 NANTES

15.5/20
Remarkable Restaurant

BOOK

7 PHOTOS

Chef: Ludovic Pouzelgues
Cooking: French | Gastronomic | Seafood
Services: Access for people with disabilities | Pets allowed | Terrace

Budget (€)

Indicative price per person (excl. drinks)

60 to 130

Gault&Millau's review 2026

In the heart of a very contemporary urban environment, Lulu Rouget reveals its personality only in this welcoming dining room. Under the impetus of chef Ludovic Pouzelgues, Lulu Rouget has always opted for a single menu, "Les Yeux fermés" (Eyes Closed), which can be adapted to suit the weather and the guest's tastes, offering a clear and coherent interpretation of a cuisine focused on produce and seasonality. The hushed, well-structured dining room creates a calm atmosphere conducive to tasting. The meal opens with a sequence of signature amuse-bouches, with the "Petit Lulu", a nod to Nantes, built around Breton gwell accompanied by smoked trout and seaweed. The onion tartlet and Vendée snail continue this gradual introduction. The care taken with the side dishes is remarkable, with breads made to order by a Meilleur Ouvrier de France and local butter. The savory platters confirm the clarity and mastery of our cuisine. The compression of scallops, celery and green apple, carried by a tangy nage, plays with freshness. Melt-in-the-mouth snacked octopus, accompanied by creamy parsnips and a red wine reduction, develops a more earthy register, while perfectly cooked pollack balances with the sweetness of squash, Japanese rice and a firm butter sauce. The "Île de Nantes", built around gwell, combines milky freshness, citrus fruit and a bergamot-glazed heart. The coffee-cocoa roast concludes the meal with a masterful gourmet touch, playing on textures and bitterness. Service, provided by a tightly-knit team, is fluid, attentive and well-paced. The presence of the sommelier, at ease both in his discourse and in his pairings, contributes fully to the experience, supported by a committed cellar that is coherent with the cuisine.