The story
GAMIN is a modern cuisine restaurant at 1 boulevard René Coty in Saint-Nazaire, and it holds a Michelin Recommended distinction for 2026. The kitchen cooks mostly with artisanal, often local produce, leaning toward vegetables with animal protein used sparingly.
Bastien and Charlotte Guillochon run the kitchen together. Le Fooding describes the project as a family affair. Both trained at L'Arpège and at Blue Hill at Stone Barns in New York, and the menu follows what the seasons and local producers bring in.
A recent lunch service included a tomato salad with Breton gwell cheese and apricots, and cucumbers with tarama and fried eggplant. Pork belly from Bois Suzin farm arrived with house-made strawberry ketchup. Vegetarian plates included zucchini stuffed with fennel and Thai basil, served in a cucumber and lettuce sauce. For dessert, the kitchen has offered peach Melba with verbena, or apricot frangipane tart with sunflower ice cream.
The restaurant occupies a 1960s concrete building overlooking the Saint-Nazaire basin. Large windows let in daylight, and the dining room is furnished with sculptural pieces, plush cushions and polished concrete floors. Dried wheat stalks hang from the ceiling. Air conditioning and outdoor seating are both available.
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It’s beautiful, it’s delicious, it’s bursting with heart! Nestled inside a striking 1960s concrete building overlooking the Saint-Nazaire basin, Gamin turns brutalism into balm. Think big picture windows flooding the room with light, sculptural furniture, plush cushions everywhere, polished concrete floors and a ceiling festooned with dangling wheat stalks. At its soul are Bastien and Charlotte Guillochon (ex-L’Arpège and Blue Hill at Stone Barns in New York), who are building this place as a family affair, and you can taste the devotion in every forkful. That Monday lunch? A small, edible miracle: tomato salad tangled with Breton gwell cheese and apricots; or cool cucumbers pred with outrageously good tarama and fried eggplant; then came a riot of crunchy green beans and potatoes tossed with mortadella and hemp seeds, siding up to pork belly from Bois Suzin farm – complete with house-made strawberry ketchup for shameless dunking. Meat-free options included zucchini grown by Magali Josso, stuffed with fennel, onion, tomato, Thai basil and parsley, lounging in a cucumber-lettuce sauce, with “bauzarella” (mozzarella crafted in La Baule at Près-Vert farm) drizzled in charred cucumber peel oil; or BBQ-kissed baby gem lettuce with monkfish belly caught by the local Maya small boat. For the sweet finale, peach Melba perfumed with verbena and hemp seed, or apricot frangipane tart served with sunflower ice cream. Sunshine on every plate! · Megan Linar
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