Le Manoir de la Régate

On the outskirts of Nantes in a beautiful residence near the Erdre, a chic and trendy decor and a menu of culinary delights awaits in this enticing restaurant. Chef Mathieu Pérou, who has worked in many Michelin-starred properties, skilfully combines fresh and elegant flavours in his beautifully presented dishes which he prepares using the region’s best ingredients. Front of house, his sister Anne-Charlotte oversees the highly professional service.

Commitment to Local Sourcing

• Chef Mathieu Pérou emphasizes a strong connection with local producers, sourcing fish exclusively from the Erdre and Loire rivers and using vegetables from the family’s own garden.

Dual Michelin Recognition

• Le Manoir de la Régate has been awarded both a Michelin star and a green star for its commitment to sustainability since 2021, showcasing its dedication to ethical dining.

Innovative Culinary Creations

• The menu features unique dishes that incorporate local ingredients and wild herbs, such as Mousseline of Erdre carp with shiso and chocolate infused with wild herbs, highlighting a creative and contemporary approach to traditional French cuisine.

Signature Ingredients

• Erdre River Fish: Sourced exclusively from the Erdre and Loire rivers, these fish are integral to the restaurant's identity, showcasing local aquatic life in dishes like the mousseline of Erdre carp.
• Family Garden Vegetables: Fresh produce from the restaurant's own vegetable garden, such as watercress, is used to enhance the flavors and presentation of dishes, ensuring seasonal and sustainable practices.
• Wild Herbs: Foraged herbs are incorporated into various dishes, adding unique flavors and a touch of nature, exemplified in the fish broth infused with wild herbs.
• Edible Flowers: These are used for garnishing, providing not only visual appeal but also subtle flavors that complement the dishes.
• Truffles: Featured in dishes like the French toast-style ikejime bream, truffles add a luxurious element that elevates the dining experience.
• Local Butter: Sourced from a nearby Cholet farm, this butter is used in sauces and preparations, contributing to the rich and creamy textures in the cuisine.
• Beetroot Bread: A homage to Édouard Nignon, this unique bread is crafted with beetroot, showcasing the chef's creativity and connection to local culinary history.

Tasting Menus

• Régate: €50
• Chantrerie: €95
• Gachet: €135
• Erdre: €160