Freia

44000 NANTES

14/20
Chef's Restaurant

4 PHOTOS

Chef Sarah Mainguy

Cooking French | Gastronomic | specialty

Price Indicative price per person (excl. drinks)

50€ à 120€

Gault&Millau's review

14/20

Chef's Restaurant Once again, Sarah Mainguy is creating a stir in Nantes. After the Vacarme of three years ago, here's Freia (Nordic goddess of love and beauty), even more thunderous, hair-raising, backfiring like a hellish racket. On the top floor of a modern building behind the Nantes train station, she has set up her new headquarters for local produce, in a refined setting of blond wood and white walls, bathed in light from the garden terrace. Nature, fermentations, plant associations, the mantras are well observed for the delight of guests: mushroom stuffed with chili-fermented plum, tetragonia velouté, basil paste; fresh langoustine quenelle, tagetes leaf, xo sauce, hollandaise sauce, vinegar shiso, poultry jus infused with rose geranium ; girolle et pied de mouton, horseradish leaf, chausson filled with nettles and horseradish, quenelle of lacto-fermented apple purée, glazed shallot, beurre blanc fumé, tarragon oil; poulet fermier, filet, cuisse, cœur laqué au jus de volaille, tétragone, crème d'oseille, blackcurrant condiment, sauce marchand de vin, sunflower juice... The farandole continues right through to the rhubarb ice-cream and lemongrass-infused ribot milk dessert. Suppliers are listed in full, and the entire cellar is organic, not to mention the many beverages on offer: juices, kefir, kombucha, etc., with non-alcoholic combinations suggested for each dish.

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