The story
Bairoz, at 40 bis rue Fouré in Nantes, is a bistro with a modern cuisine that Le Fooding listed in 2026. The kitchen works with regional produce and changes its menus with the seasons.
At midday, from Tuesday to Saturday, the market menu follows what is available that week, priced between 22 and 35 euros. In the evening, the menus are longer. The Menu Découverte, at 54 euros, runs four services, and the Menu Bairoz, at 69 euros, runs six. Both are served to the whole table. Estelle Méheust works in the kitchen and the dining room, and Jérôme Berdelou leads the pastry.
Le Fooding's lunch example included a delicate artichoke poivrade with chive fougasse and fromage frais from the Ferme de Bois Joubert. Nantes veal was sliced thin in a vitello tonnato style, with green asparagus, anchovies and grated Breton tomme. Dessert was faisselle cheese with chestnut honey, rhubarb sorbet and crumbled gavotte. The bread is made in house, and Michelin has also recommended the restaurant in 2026.
Recognition
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Sounding Breton to some, Portuguese to others, Bairoz also evokes the famous spice, and cultivates an air of mystery about it. But the restaurant by the same name is clear as day! The decor is sleek, with its stone wall, blonde wood tables and pine green tones. And best of all are the head-spinning plates by Estelle Méheust (in the kitchen) and Jérôme Berdelou (pastries, both sweet and savory), and even the homemade bread. The day we went for lunch, there was nothing to criticize: a delicate artichoke poivrade paired with an impressive chive fougasse , all caressed by fromage frais from the Ferme de Bois Joubert; Nantes veal from the Ferme des 9 Journaux, sliced thinly, vitello-tonnato-style, with green asparagus, anchovies, grated Breton tomme and an addictive tartare sauce; and for dessert, crémet-d’Anjou -style faisselle cheese, taken to the next level with added chestnut honey, rhubarb sorbet and some crumbled gavotte cookie. // Larosé
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