There's definitely something going on in the center of the charming village of Rognes, renowned for its truffles in season, and chef Antonin Wishart, at the helm of Le Préau for the past five years, is no stranger to the scene. His menu has won over a loyal clientele thanks to a cuisine rooted in the product, with an emphasis on local produce, in a slightly old-fashioned setting where atmosphere is paramount. An instinctive and well-traveled cook, he translates his inspirations into plates that are just right, gourmet and playful: grilled langoustine, toasted brioche with lobster butter and Nantais butter, confit egg yolk, langoustine juice emulsion and rice crackers, or grilled red mullet, beurre blanc soja, leek fondue, furikaké and dashi emulsion. Smiling service accompanies a rich cellar, focusing on good winemakers offered at low prices.
Antonin Wishart Chef
