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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Le Manoir de la Régate

44300 NANTES
16.5/20
 Remarkable Restaurant
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© Paul Stefanaggi
© Paul Stefanaggi
© Paul Stefanaggi
13 PHOTOS
Chef Mathieu Pérou
Cooking French | healthy | Modern | Signature cuisine
Services Accomodation | Children's Menu | Disabled access | Pets allowed | Private Parking
Price Indicative price per person (excl. drinks)
50 € to 160 €
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Gault&Millau's review
16.5/20
Remarkable Restaurant On the edge of town, but already far from the hustle and bustle, this vast white building on the banks of the Erdre has everything to seduce, all the more so as the interior design has been conceived with an acute concern for aesthetics and comfort. Spaced-out tables, wraparound armchairs, beautiful, wide wooden tables. The atmosphere is peaceful, yet vibrant. Service is in osmosis: elegant, attentive, smiling, lively. The time has come to explore the riches of the Loire, which inspire Mathieu Pérou on a daily basis. There's no need for exoticism, since the best is at hand, sometimes literally. The bar is set high right from the start of the experience, with a succession of carefully thought-out, crafted and ordered amuse-bouches. Then, "in all simplicity", come perfectly ripe tomatoes from the garden, worked into a tartlet, but also candied, brightened up with pickled mustard seeds and a fermented tomato water vinaigrette. The creaminess of the beautiful stracciatella from the excellent "Laiterie Nantaise" provides a winning contrast. The tribute to the artichoke from a neighboring farm comes in the form of a crunchy heart, but also in creamy form. This meticulous composition is whipped up by a little sour sauce combined with smoked pike roe and coriander. An all-vegetable break: tatin-style sand carrots, topped with a (carrot) mousseline with discreet citrus notes. A high-flying dish with the addition of a subtle vinaigrette of carrot juice, tops and tagetes flowers. A fine exercise in style follows with the Loire catfish and lake pike. The first, crusted with spices, is highlighted by a singular "beurre blanc" scented with aniseed and flanked by wood-fired eggplant. The second reveals all its richness of flavor, thanks to a twenty-day maturation period. An aroma of the same fish, with hints of nasturtium, adds finesse and energy to the sauce. As for the superb pigeon (from the Terrien family), also matured for a few days and then cooked over a wood fire, it confirms Mathieu's great talent. Quenelle of candied peppers and piperade complete the composition, not forgetting a fine saucier exercise (reduced meat jus, roasted pigeon cream and bell pepper oil). The pre-dessert, a nod to a Nantes confectionery, is a delightful combination of rhubarb in different textures and shiso. A breeze of freshness that is only accentuated by the dessert, which transcends raspberry with ganache, compote, sorbet and infusion of raspberry juice and wild thyme... While the wine list is not exhaustive, it offers a judicious, highly selective panorama at "accessible" prices, and naturally highlights Loire wines from all over the Loire: touraine from Lise and Bertrand Jousset, vouvray from domaine du Clos de l'Epinay, sancerre from domaine Delaporte, côtes d'auvergne "Froussard" from Henri Chauvet, saumur from Clos Rougeard..
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Address 155 Route De Gachet
44300 Nantes
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Monday Lunch Dinner
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People
Mathieu Pérou
Mathieu Pérou Chef
Mathieu Pérou Mathieu Pérou Chef
Anne-Charlotte Pérou
Anne-Charlotte Pérou Propriétaire
Anne-Charlotte Pérou Anne-Charlotte Pérou Propriétaire
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Stanislas Michaud Chef de service
Created with Fabric.js 5.2.4 Stanislas Michaud Chef de service
Anne-Charlotte Pérou
Anne-Charlotte Pérou Chef de service
Anne-Charlotte Pérou Anne-Charlotte Pérou Chef de service
Marie-Cécile Frampier
Marie-Cécile Frampier Head sommelier
Marie-Cécile Frampier Marie-Cécile Frampier Head sommelier
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