Pickles

"This bright, industrial-style restaurant run by British chef Dominic Quirke is all about indulgence and bold flavours. He likes to come out of his kitchen and chat with diners (in English!) as the pop/rock soundtrack plays. Based in Nantes for the last 10 years, his delicious modern cuisine is inspired by his travels in Asia and his excursions into the surrounding countryside to visit organic market gardeners. His dishes include tourte de volaille au vin jaune (puff pastry chicken pie); Vendée pork with beetroot, kale and chard; and cauliflower, seaweed and kasha coulibiac with shiitake mushrooms. There's no shortage of vegetarian options either." - Michelin Inspector

"This centrally located eatery is always packed for both lunch and dinner—and with good reason. Here, British chef Dominic Quirke offers “neo-bistro cuisine,” mixing market-fresh produce and traditional French techniques with Asian, Italian, North African, and British Isles flavor. Rather than à la carte options, the restaurant offers two-, three-, and four-course menus at lunch and a six-course menu at dinner, with dishes changing weekly. All of this means that you can savor the Scottish langoustine with cucumbers, basil, and licorice, or the slow-cooked chicken with eggplant, carrots, and lemon, then return seven days later for an entirely new meal."