Restaurant du Pont

Next to the small Canal de Goulaine, this white building was once a riverside bar and inn. Chef Mathieu Corbineau immediately puts us at ease in the refined contemporary space of his restaurant. Having plied his trade abroad, he navigates between rather traditional recipes and more contemporary influences: on this particular day, semi-cooked tuna, Cajun spices, leeks, Nantes sabayon; chicken ballotine, potato pressé, black garlic, reduced jus; chocolate choux au craquelin, blood orange. Bargain lunch menu. Muscadet is well represented on the wine list, thanks to an enthusiastic sommelier, who is keen to share his passion.