Situated between the port and the beach in Saint-Nazaire, Gamin combines the experience of its chef, who has worked with Alain Passard, with that of a New York farm restaurant. Here you can enjoy committed cuisine and dishes named after vegetables.
Light wood, felt lampshades, cane chairs, pastel blue cushions... It's easy to forget that you're in the 12-storey "Building" in Saint-Nazaire, and the only thing you'll remember is the view of the lift bridge! With their 'Gamin', Charlotte and Bastien Guillochon have come up with a friendly, cosy bistro where you can come for breakfast, lunch and dinner (as well as a snack on Wednesdays and during the holidays). On the plates, worthy of a no-fuss gastro, Baptiste's cooking is vegetable-based, but not exclusively so. The difference is that here, meat and fish are considered as 'sides'. A la carte: courgette flower stuffed with chorizo sauce; endive, chestnut, smoked ham and beer emulsion; joy choi leek, almond, anchovy and peach of the day.... Baptiste rightly relies on the fishermen of Nazaire and the land of the Guérande peninsula to supply him with good local produce!
