Imagination, trendy dishes, marked by a creative personality : so goes Sao and its chef Kevin Gourret, who has a keen eye for the sea, keeping a close eye on what's arriving at any given time, working with both mackerel and pollack, and working directly with market gardeners and breeders to create weekly blind menus and subtly crafted dishes, from the tide's vegetables, rhubarb and saffron, with a seaweed condiment, to barbecued beef, smoked broccoli, shellfish and andouille sausage.. Equally inventive desserts, committed service for confirmed toques, and an interesting cellar featuring all the vineyards, particularly the Loire.