Fine dining restaurant in Nantes
A journey through Loire-Atlantique…
Sitting down at LuluRouget, fine dining restaurant in Nantes, is like taking a one-way ticket to Loire-Atlantique.
From the heart of Nantes, Chef Ludovic Pouzelgues' territory of expression naturally stretches to the ocean coast, where fish auctions display sustainably caught fish, Label Rouge mackerel and sardines, shellfish and crustaceans.
With its shore-fishing beaches, its purification ponds for Brittany oysters and its cold waters where John Dory and turbot swim, the Atlantic is a marine larder.
Here, the producers are old sea dogs, their faces and hands weathered by wind, salt and sun, with humility sewn into their fishermen's smocks.
It takes time and patience when the ocean leads the dance. This maritime territory inspires LuluRouget, fine dining restaurant in Nantes, to create a briny cuisine, as delicate as the pearly flesh of a lightly seared scallop.
Passing on flavours
…and through the Loire's land and vineyards
Rooted in the Loire Valley, LuluRouget's terroir is also understood by the bottle. On the doorstep of the Loire capital, Muscadet has been leading its revolution for several years, under the banner of passionate winegrowers.
These granite and gabbro terroirs, swept by the ocean air, produce lively, fresh whites, tailor-made companions for seafood cuisine.
Further afield lie Anjou-Saumur, Touraine and its renowned appellations, the Loir Valley and Haut-Poitou.
Here wine is a religion, white, red, still or sparkling, to each their own chapel.
These lands provide rich, salty grass for the lambs, for the Breton Pie Noir cows whose milk makes a gently tangy gwell, and for the Nantaise cattle saved from extinction in the nick of time. It is a living land, fertile soil for organic vegetables, plates full of chlorophyll green, and inspiration to spare.
Nantes as a magnetic epicentre, with the Atlantic coast, Morbihan, southern Vendée and the Loire Valley at the 4 points of the compass, LuluRouget, fine dining restaurant in Nantes, has only one compass: seasonal produce sourced locally.
Passing on flavours.
