The story
Estelle Méheust and Jérôme Berdelou run Bairoz, a Nantes restaurant that reflects their combined passion for cooking and pastry. Estelle, trained in cuisine, and Jérôme, a pastry chef-chocolatier by trade, met after working in Michelin-starred kitchens around Brittany and the Loire Valley. They opened Bairoz with a clear vision: a restaurant that honours both the seasons and the people who grow the produce.
At lunch, Tuesday through Saturday, Bairoz offers a market menu – a changing selection based on what is fresh and local. Prices range from 22 € for a two-course lunch to 35 € for a full four-course formula. In the evening, the focus shifts to a more elaborate gastronomic experience. Guests choose between the four-course Découverte menu (54 €) or the six-course Bairoz menu (69 €), both served to the entire table and designed to showcase Estelle and Jérôme’s inspirations.
The kitchen works with regional, seasonal products – vegetables from nearby farms, fish from the coast, meats from Loire-Atlantique producers – and lets the ingredients speak without unnecessary fuss. This is modern cuisine rooted in French tradition, but light and precise.
The wine card highlights vignerons from the Loire Valley, especially those in the Nantes region. Estelle and Jérôme frequently visit producers to keep the list lively and true to the terroir.
Bairoz earned a Michelin Recommended distinction in 2026 – a nod to the steady, sincere cooking and the welcoming atmosphere the couple have created. It is a place where the midday meal feels connected to the land, and the evening service offers a deeper, more composed exploration of the same principles. No gimmicks, just careful cooking and warm hospitality.
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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