Manoir de la Régate

The brothers are inseparable. Loïc’s a bit of a willow-the-wisp and creates the starters while more technical chef Pascal concentrates on cooking the fish and meats with composure. Together they offer cuisine which has no taboos - dishes that are full of sunshine and spices, like the spiced crusted sea bass: one of the house signature dishes. Look a little further on the menu and you’ll find pike-perch caught on the banks of the Loire, braised in Muscadet, on a rosette of potatoes, pear and cucumber with a shallot emulsion. Or there’s the boned young pigeon spiked with truffle slivers, on a cereal and wilted lettuce risotto. You’ll enjoy it so much that you’ll think it’s a shame to go home. And you'd be right, when you can take advantage of the tranquil atmosphere at La Regate, the Pérou brothers’ new eco-friendly hotel concept just next door.

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