Omija

The story

Omija: Michelin-Starred Asian-French Cuisine in Nantes | Chef Romain Bonnet

A Creative Table Rooted in the Land

At Omija in Nantes, Chef Romain Bonnet practices a cuisine he describes as “French cuisine of travel”—creative, unexpected pairings within the framework of French gastronomy, touched by Asian accents and wild foraging. The kitchen’s guiding principle is to “sublimate raw products without denaturing them.”

Bonnet knows his producers personally: seaweed from Le Croisic, Nantes beef and Plessé lamb, wild plants from the Atlantic coast, line-caught, non-overfished fish. Nearly everything that passes under his knife comes from within 200 kilometers of Nantes. When not delivered by trusted partners, ingredients like pine cones, mace, wild blackberries, verbena, and nettles are foraged by the chef himself during walks along salt marshes and forest paths.

The Chef’s Journey

Bonnet’s path began with an apprenticeship under Loïc Pérou at Manoir de la Régate in Nantes, followed by a stint in the Michelin-starred brigade of Laurent Saudeau at Manoir de la Boulaie, where he discovered the work of spices in both savory and sweet dishes. A dinner at La Raffinerie—a bistro table run by Nicolas Bourget, a chef devoted to market-driven daily-changing menus—led him to join that team for a year. He then spent three years at Le Balzac in Paris with Pierre Gagnaire, learning a cuisine that elevates bitterness, and later worked alongside Julien Roucheteau (a disciple of Michel Troisgros) at La Table du Lancaster, where he mastered acidity. In 2019, Bourget offered Bonnet the chance to buy his restaurant, and Omija was born.

Bonnet was also a semi-finalist in the world pâté en croûte championship.

The Dining Experience

At lunch, the menu changes regularly to invite discovery and showcase the freshest products. The Découverte menu (starter, main, dessert) is priced at 37€, while the Omija menu (starter, fish, meat, dessert) is 80€. Dinner is a blind tasting menu—one set menu that shifts with the seasons, arrivals, and the chef’s inspiration—at 108€ for two starters, fish, meat, pre-dessert, and dessert, with a cheese supplement available. Wine pairings (six glasses, 52€) highlight organic, biodynamic, and natural wines, with Loire Valley crus prominently featured.

Recognition and Values

Omija holds a Michelin star for high-quality cooking, a recognition that aligns with its strong ethical stance. The restaurant is also Écotable certified, valuing ecological practices and strong social values. The team, led by head server Ronan (a biodynamic wine specialist who trained for eight years at La Raffinerie), works to create a symbiotic, welcoming atmosphere where the connection between kitchen and guest is paramount.