For more than 7 years in the kitchen of the U.NI, Nicolas Guiet, its chef, cooks fresh seasonal products and as much as possible, products from organic farming, as well as products from small local producers.
Vegetables occupy a prominent place on Nicolas Guiet’s plate. Starting with the broth served at the start of the meal, to welcome you and arouse indulgence. Balanced, creative and humble dishes, not to mention a fine wine list that reflects the chef’s love for the Nantes vineyards.
This week the U.NI puts on its menu, asparagus, the spring vegetable par excellence, the farm guinea fowl and of course the fishing of our coasts…
Lunch menu of the week, some examples: Ceviche of seasonal vegetables with lime, light asparagus mousse and black sesame
Catch of the day, gnocchetti, Taggiasca olives, broccoli, Mexican tarragon basil pesto and cashew nuts
Supreme of free-range guinea fowl, new potatoes with wild garlic, zucchini mustard sherry condiment, wild garlic coconut milk jus
– The U.NI
The U.NI 36 rue Fouré in Nantes – Tel: 02 40 75 53 05 – Open Monday to Friday from noon to 3 p.m. and from 7:30 p.m. to midnight – Find all the news of the U.NI on its Facebook page.