L'Atlantide 1874 - Maison Guého

44100 NANTES

16.5/20
Remarkable Restaurant

7 PHOTOS

Chef Jean-Yves Guého

Cooking Cuisine d'auteur | French | Gastronomic | Local

Price Indicative price per person (excl. drinks)

55€ à 130€

Gault&Millau's review

16.5/20

Remarkable Restaurant The art of choosing products, the art of working them, the art of inventing. And all in good humor, with faith in the quality of the teams and the house. Such is Jean-Yves Guého, chef patron happy to offer the people of Nantes the city's finest meals, attentive to his costs and to the fair price of his menus, which make him one of the most attractive tables in Western France. He's found some magnificent langoustines at the morning fish auction? He serves them to his customers in the evening, highlighted with a delightful coconut curry cream, after a smashing shrimp bouquet and sea urchin tongue amuse-bouche. He proposes a hunting dish for connoisseurs, and it's a real treat with this brioche pheasant mallard style pâté croûte, Périgueux pheasant juice, frisée and slices of truffle and a mischievous croque truffe to accompany it. The turbot is majestic, with its declension on sweet potato, before Quentin Poiré's desserts, a beautiful freshness with pomelos and gwell, a good honey soufflé with mango chutney and almond crunch. A wide-ranging cellar, well-versed in Muscadet and the entire Nantes region, and served with erudition by head sommelier Julien Pécaud.

Plan

Address 5 Rue De l'Hermitage
44100 Nantes

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Jean-Yves Guého Chef

Quentin Poiret Pastry Chef

Noémie Guého Chef de service

Julien Pecaud Head sommelier

Menu A la carte

Starter Galette de sarrasin soufflée à l'anguille fumée / andouille de Guémené / lait ribot et pomme de Bretagne €40 Noix de St-Jacques comme un pot au feu / jus de daube au foie gras / moelle de boeuf gratinée €42

Main course Turbot sauvage cuit à blanc relevé aux fleurs d'été / jus barigoule à l'anchois et tempura d'artichaut poivrade €46 Pigeonneau de la famille Terrien cuisiné aux écrevisses de Loire / poitrine nappée de sauce Nantua et cuisse confite aux béatilles €42

Dessert Chocolat Orizaba croustillant et coeur coulant de sarrasin / glace à la truffe mélanosporum €20 Soufflé au miel de Brière / chutney de mangue et croustillant amande €18

Menus Déjeuner de l’Hermitage €55 Menu des Epicuriens - A €90 Menu des Epicuriens - B €130