Bastion

Bastion is an engaged, seasonal restaurant in Nancy founded by Jean‑Charles and Théo that reopened the former Vassili after four months of renovation, opening in January 2025. The restaurant champions agriculture paysanne and local, seasonal produce and adopts a whole‑product approach; it offers regularly changing tasting menus and lunch formulas that evolve several times a month according to harvests and seasons and is recognised by the Michelin guide as a selected address. Jean‑Charles brings twenty years in prestigious, often Michelin‑starred houses in Nancy, Melbourne, London and Liège, and Théo, Ferrandi‑trained and formerly a sustainable‑development engineer, worked at the gastronomic table of Les Résistants and leads collaborations with producers and the design of plant‑based menus with equal gastronomic ambition. Housed in a mythic Art Nouveau location, the dining room is open and designed to reconnect kitchen and salle, encouraging exchanges between teams, diners and producers; an intimate, privatisable first‑floor room is available for private events. The cuisine is modern, vegetable‑forward and delicate, valuing products from small‑scale farms; techniques emphasise refinement while minimising waste as part of an explicit fight against food waste, and the kitchen works with rustic animal breeds and sustainable fisheries to showcase local terroir. Signatures include navets croquants with herb‑scented citrus sorbet; gnocchis with pumpkin butter, ginger and toasted almonds; Cabillaud Skreï with grilled grapefruit and citron caviar; Boeuf Lorrain prepared in two cookings with Lagavulin jus; and five‑course tasting menus offered in vegetal and mixed options.