The story
OBBO sits at 10 allée des Tanneurs in Nantes, a bistronomy restaurant and wine bar that earned a Michelin Bib Gourmand in 2026 for good quality, good value cooking. The name plays on "cave à manger," a blend of "cave à vin" and "salle à manger," so the cellar and the dining room share one space.
Antoine Gaudin spent close to ten years as pastry chef for Alexandre Couillon before returning to his hometown of Nantes. His modern cuisine moves between sweet and savory from the first course to dessert. The kitchen works with local producers chosen through a strict selection, mostly organic.
Le Fooding's lunch visit included a mushroom duxelles tartlet with black garlic, and a sausage in brioche served with miso mayonnaise. Butternut squash petals came with sesame and a lemon-apple condiment. Slow-cooked beet sat on cacao meringue with spiced crumble and a red wine vinegar ice cream. Dessert-only menus and tapas-style apéros are also on offer.
Unfinished walls, vintage tables and wicker light fixtures give the room a loose, lived-in feel. Guillaume Claireau selects the wines from growers he has followed over the years, and the list is built for pairing with the menu. Charcuterie on the apéro plates comes from Maison Berjac.
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good quality, good value cooking
Once the former pastry chef for Alexandre Couillon at La Marine (Noirmoutier), Antoine Gaudin has now returned to his hometown of Nantes to open up this joyful crossover spot, which triples as a tearoom, a dessert restaurant and a wine bar all at the same time. In a space with unfinished walls, vintage tables and wicker light fixtures, the young ponytailed chef sends out small plates that will light up your taste buds, where a floating island winds up in green waters with marigold sorbet and chervil crème anglaise, or the classic millefeuille takes a turn for the savory, prepared with sardines and parsnips. For us, the other day at lunch: an incredible mushroom duxelles tartlet with a black garlic condiment and coppery sweet tooth mushroom powder; a delightful sausage in brioche served with a miso mayonnaise; before tender butternut squash petals with sesame seeds and a lemon-apple condiment, and then some incredible slices of slow-cooked beet nestled amongst some cacao meringue, with spiced crumble and a red wine vinegar ice cream. Other fine options include the 100% dessert menus or the apéros with tapas, where you can nibble on savory cakes, charcuterie from the Maison Berjac and homemade cumin-coriander biscuits. // Thomas Jossin
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