L’Atelier d’Alain

Nantais chef Alain Ruffault practically grew up in his parent's boucherie (butcher's shop), today a smart gastronomic bistro with soft-hued colour palette and a strictly seasonal menu that celebrates local products. Think sea bass braised with fleur de sel (rock salt), breaded tête de veau (calf's head) slow-cooked in red wine and served with creamy parsnip purée. Saturday afternoon cooking courses too.