New menu at Dans le Noir ? Nantes

A new season means a new menu at Dans le Noir ? Nantes.

Our chef Erwan Noblet and his team are committed to using fresh AND seasonal fruit and vegetables to delight your taste buds and amplify your sensations in the dark. The various dishes are designed to be enjoyed blind, but also to surprise you. As usual, the menu is 100% surprise and will be revealed in pictures after your unusual dinner in the dark. Our team can accommodate your allergies and dietary restrictions on request; just specify them when you make your reservation. Each time the menu changes, our team of sensory experts gather for one or more test tasting sessions in absolute darkness.

Here are the 3 words they have chosen to describe this autumn menu: gourmand, comforting and surprising ...

In the meantime, discover the former Dans le Noir ? Nantes menu in exclusive images below.

First course:

• Cheesecake foie gras and beet creamy beet ginger and fig chutney
• Wine: Chapeau Melon Blanc. Vin de France made from Melon de Bourgogne and Sauvignon. Owner-harvesters Château-Thébaud 44690http://jeremie-huchet-vigneron.fr/wp-content/uploads/2018/05/Vin-de-France-Chapeau-Melon-blanc.pdf

Main course :

• Effiloché de canard à l'orange, pomme duchesse, creamed spinach, dashi potato
• Wine: ORGANIC WINE > AOP Chinon "Les Galuches Wilfried Rousse. Cabernet Franc grape variety. https://www.chinonrousse.fr/les-galuches

Cheeses :

• Curé nantais/comté/livarot/chèvre cendrée
• Wine: AOP St Chinian - Gerard Bertrand. Syrah and Mourvèdre grapes. https://www.gerard-bertrand.com/

Dessert :

• Pistachio bread cookie, rhubarb and raspberry declension
• Wine: Méthode traditionnelle 1816 Brut. 70% Chardonnay, 30% folle blanche. Lieubeau family. Château-Thébaud 44690 https://lieubeau.com/vins/methode-traditionnelle-1816-blanc/

If you too would like to discover this wine and give us your opinion, please reserve here>> https://nantes.danslenoir.com/reserver-nantes.html