LuluRouget

Trained under Michel Troisgros, Ludovic Pouzelgues is one of the faces of the city's fine dining revival. A stone's throw from the famous Machines de l'Île, he heads up this restaurant with a pleasing, comfortable and contemporary interior. Here, the finest produce reigns supreme (the fish markets of La Turballe and Le Croisic are nearby); it is prepared with precision and inventiveness to create surprise menus based on what the market has to offer. Modern cuisine that is full of personality: a real success.

Mystery menus in the evening

• LuluRouget offers "mystery menus" (set menus) at dinner, designed to surprise and thrill the palate with a tasting experience rather than a fixed menu.

Signature dish: Le rouget de Lulu

• The signature red mullet dish is "Le rouget de Lulu," glazed with spiced butter, served with koshihikari rice and black garlic, showcasing inventive staging of seafood with Japanese rice and aromatics.

Chef Ludovic Pouzelgues: trained by Michel Troisgros and part of Nantes' culinary renaissance

• Head chef Ludovic Pouzelgues trained under Michel Troisgros, contributing to the city's culinary renaissance with precise, marine-focused, creatively paired dishes and millimeter-perfect cooking times.

Signature Ingredients

• Red mullet (rouget): The centerpiece of LuluRouget's seafood-forward approach; the dish 'Le rouget de Lulu' features the red mullet glazed with spiced butter and is paired with koshihikari rice and black garlic, highlighting precise cooking times and harmonious contrasts of fat, heat, and umami.
• Mackerel (maquereau): Mackerel carpaccio is a recurring signature, dressed with garlic, chives and ginger, finished with a green oil and raw cream; showcases technique in raw fish and bright aromatics.
• Squid ink (encre de seiche): Used in ravioles filled with grains of caviar, delivering dramatic color and sea-rich flavor in a delicate pasta.
• Caviar: Featured inside squid ink ravioli as grains, underscoring luxury seafood and refined texture and flavor.
• Koshihikari rice: A premium Japanese rice used in conjunction with red mullet to provide a textural contrast and subtle sweetness.
• Black garlic: Paired with rouget to add deep caramelized sweetness and depth to the dish.
• Cocos de Paimpol beans: Included with rouget and encornet in a dish that demonstrates local produce fidelity and textural balance.
• Layered vanilla-tonka puff pastry: Dessert signature, showcasing a delicate aromatic profile with vanilla and tonka bean for a refined finish.

Tasting Menus (per person, excluding drinks)

• Menu Les Yeux Fermés (déjeuner uniquement) - €55
• Menu Prémices - €85
• Menu à Mi-Chemin - €105
• Menu Quintessence (dîner uniquement) - €125

Note: Prices are indicative per person and exclude drinks.

Source: Gault & Millau (LuluRouget, Nantes)