When visiting Nantes, be sure to try the city's unique blend of French and Breton cuisine, which features a range of fresh seafood, locally-produced cheeses, and traditional dishes such as Kig ha farz and Crêpes.
Quick Facts
Food Culture Overview
Nantes's cuisine is defined by its location in the Loire-Atlantique region of western France, where the city's proximity to the Atlantic Ocean and the Loire River provides an abundance of fresh seafood. The city's culinary scene is also influenced by its Breton heritage, with many traditional dishes featuring buckwheat, a staple crop in Brittany. Nantes's cuisine is known for its simple, hearty flavors, with a focus on locally-produced ingredients such as butter, apples, and cheese. The city is also famous for its Crêperies, which serve a wide range of sweet and savory crepes.
The key influences on Nantes's cuisine come from its maritime history and its location in western France. The city's chefs make use of the freshest seafood available, including homard (lobster), coquilles (scallops), and moules (mussels). The city is also known for its Marché de Talensac, a bustling marketplace that offers a wide range of fresh produce, meats, and cheeses.
Nantes's cuisine also reflects the city's cultural heritage, with many traditional dishes featuring buckwheat, a staple crop in Brittany. The city's Kig ha farz, a traditional Breton stew, is made with meat, vegetables, and buckwheat, and is often served at special occasions. Nantes's cuisine is also known for its Crêpes, which are thin pancakes made with wheat flour, water, and eggs, and are often filled with sweet or savory fillings.
Must-Try Dishes
| Dish | Type | Description | Where to Find |
|---|---|---|---|
| Kig ha farz | Stew | Traditional Breton stew made with meat, vegetables, and buckwheat | Le Grand Vefour |
| Crêpes | Pancake | Thin pancakes made with wheat flour, water, and eggs, often filled with sweet or savory fillings | Crêperie de la Place |
| Homard à l'armoricaine | Seafood | Lobster cooked in a white wine and butter sauce, served with frites (fries) | Le Petit Châtelet |
| Moules marinières | Seafood | Mussels cooked in a white wine and garlic sauce, served with pain (bread) | La Maison des Moules |
| Tarte tatin | Dessert | Caramelized apple tart made with pommes (apples), sucre (sugar), and beurre (butter) | Patisserie du Marché |
| Galette bretonne | Savory pancake | Buckwheat pancake filled with jambon (ham), fromage (cheese), and oeufs (eggs) | Crêperie de la Place |
| Côte de boeuf | Meat | Grilled beef rib served with pommes frites (fries) and haricots verts (green beans) | Le Grand Vefour |
| Tarte flambée | Savory tart | Thin crust topped with fromage (cheese), jambon (ham), and oignons (onions) | La Maison de la Tarte |
| Soupe de poisson | Soup | Fish soup made with a variety of poissons (fish) and fruits de mer (seafood) | Le Petit Châtelet |
| Macarons | Dessert | Delicate meringue-based cookies sandwiched with ganache (filling) | Patisserie du Marché |
Street Food & Snacks
- Crêpes from street vendors, $3-$5
- Galettes bretonnes from market stalls, $4-$6
- Frites from street vendors, $2-$3
- Jambon-fromage sandwiches from boulangeries (bakeries), $5-$7
- Pommes frites from street vendors, $2-$3
- Churros from street vendors, $3-$5
- Madeleines from pâtisseries (pastry shops), $2-$3
- Croissants from boulangeries (bakeries), $2-$3
Drinks
- Café au lait, a coffee made with café (coffee) and lait (milk), $2-$3
- Thé à la menthe, a mint tea made with thé (tea) and menthe (mint), $2-$3
- Jus d'orange, a freshly squeezed orange juice, $3-$5
- Vin rouge, a red wine made from raisins (grapes) from the Loire Valley, $5-$10
- Cider, a fermented apple drink made from pommes (apples), $3-$5
- Eau de vie, a strong fruit brandy made from fruits (fruits), $5-$10
Dining Customs
- Reservations are recommended for popular restaurants, especially on weekends
- Tipping is expected, with 5-10% of the total bill being standard
- Dress code is casual, but smart casual is recommended for nicer restaurants
- Eating etiquette is formal, with bon appétit (enjoy your meal) being a common expression
- Bread is served with most meals, and is used to dip into sauces and wipe the plate clean
- Water is served with most meals, and is often still (non-carbonated)
Where to Eat
- Marché de Talensac, a bustling marketplace with a wide range of food stalls and restaurants
- Crêperie de la Place, a popular creperie with a wide range of sweet and savory crepes
- Le Grand Vefour, a historic restaurant serving traditional French cuisine
- La Maison des Moules, a seafood restaurant specializing in moules (mussels) and other seafood dishes
- Patisserie du Marché, a pastry shop with a wide range of sweet treats, including tarte tatin and macarons
Food Markets & Food Experiences
- Marché de Talensac, a bustling marketplace with a wide range of food stalls and restaurants, located in the heart of Nantes
- Marché aux Puces, a flea market with a wide range of food stalls and restaurants, located on the outskirts of Nantes
- La Grande Épicerie, a gourmet food store with a wide range of local products, including fromage (cheese) and charcuterie (cured meats), located in the city center
- Le Comptoir du Marché, a food court with a wide range of restaurants and food stalls, located in the heart of Nantes
- La Ferme aux Saveurs, a farm-to-table restaurant with a wide range of local products, including fruits (fruits) and légumes (vegetables), located just outside of Nantes