A beautiful contemporary and subtle address offers a more elaborate menu in a neo-bistro spirit.
The pickles are these condiments of English origin which can be vegetables and fruits, preserved in vinegar. It is also a beautiful address held for 7 years by a passionate chef: Dominic Quirke, English of nationality and French of heart. His establishment is just like his cuisine: contemporary and subtle. The place opens onto a long space where natural materials rub shoulders with warm colours. We like the high table that can seat ten, the stone walls and more generally the atmosphere of the place. On the plate, we have to acknowledge Dominic's taste for a certain sophistication and a cuisine in motion. For example: the squid from Croisic, fennel, orange, tarragon or the organic Kohl of the Angels, shiitake, button mushrooms, onion powder, or the half-cooked wagyu of 44, phô, seaweed, radish, ponzu ; to be followed by line whiting, pak choi, celery, lovage, or Alain François' duck, aubergine, hummus, smoked leg pastilla, juice, or squash-parmesan tortellini, leek, arugula. We finish with a chocolate, hay, fig or grape, lemon, fermented honey dessert. The program is tempting! In the evening, Pickles offers a more elaborate menu, always in a neo-bistro spirit. You will have guessed it with the title of the dishes, Pickles privileges the local suppliers and the seasonal products. Nothing to say except that you should go there!
Members' reviews on PİCKLES
Ravie d’être enfin venu dans cette adresse nantaise incontournable.
Les plats proposés sont un mélange de saveurs originales et qui s'associent très bien. Ce qui a vraiment captivé mon attention, c'est le dessert aux algues et sarrasin. Habituellement, je ne suis pas un grand amateur de desserts, mais celui-ci était non seulement délicieux, mais aussi une expérience culinaire inédite.
Le service était également impeccable, le personnel était attentionné et sympathique.
Merci pour cet excellent déjeuné et ce bon moment.