Restaurant du Pont

Restaurant du Pont offers a bold, refined and inventive gastronomic experience at the gateway to the local vineyard in Basse-Goulaine. Its cooking is floral and inventive, blending traditional flavours with current trends through audacious combinations, elaborate techniques and refined presentations. The site notes a well-known culinary past among Nantes diners and membership of the local chefs' association Les Toqués du Goût. Menus run from market-priced lunch formulas to multi-course tasting and festive offerings; the house prepares takeaway and special-event menus for New Year and Valentine’s with the same attention to ingredient quality. It occupies two dining rooms and a terrace in a wooded setting along the Goulaine, offering a chic yet relaxed vibe that appeals to gourmets seeking a creative, floral gastronomic setting. The kitchen highlights terroir-led seasonal produce selected each day and pairs dishes with a carefully chosen wine list that reveals each course’s aromas; cuisine is inventive, rooted in French tradition while incorporating contemporary techniques and global influences, with considered food-and-wine pairings. Mathieu Corbineau leads the kitchen. Specialties include Crispy prawns (Croustillant de gambas), Beef tataki, Seared foie gras, Picanha of veal, Roasted cod loin with spianata chorizo and Breton lobster.