Auberge La Gaillotière

The story

Auberge La Gaillotière – Bib Gourmand in Saint-Fiacre-sur-Maine, Loire Valley

A vineyard haven for seasonal, responsible cuisine

Auberge La Gaillotière sits among vines, orchards and gardens in the Loire Valley, just south of Nantes. Since 2011, this convivial address has held a Michelin Bib Gourmand – a mark of good quality, good value cooking that the team wears with quiet pride. The setting alone is worth the trip: stone walls, exposed beams, large windows opening onto the vines, and a garden where herbs are grown for the kitchen.

The people behind the plates

Christèle and Benoît, who have been championing local terroir for more than twenty years, lead the team. Their “responsible cuisine” is built on short supply chains and a deep respect for the seasons. Vegetables come from the Marché du Launay in Basse-Goulaine, organic herbs from Francine, goat cheese from La Ferme du Hallay, and cow’s milk cheese from La Remaudière. The kitchen bakes its own bread using flour from Minoterie Giraudineau, presses its own apple juice, and cultivates aromatic herbs on site.

On the wine list, the Val de Loire is given pride of place, with local organic beers from Brasserie La Conviviale also featured.

A menu that follows the calendar

The menus change regularly, but the style is clear: direct, seasonal, and generous. A recent lunch menu included grilled mackerel with ajoblanco and pak choi, followed by spider pork with apple, cider and beetroot. The evening offerings are more elaborate, with a five‑course tasting menu that might start with salmon, rice chips and ginger, then progress through mackerel or a small surprise of cold bites, fish of the day, a meat course, and a selection of desserts.

À la carte, the kitchen’s “Coup de Coeur” dish is boned and roasted squab pigeons from Maulévrier, served with soft dried figs stuffed with foie gras. Equally memorable is the homemade gâteau nantais, made with organic artisanal rum from Le Fontanel in Basse-Goulaine – a classic from the region, executed with care.

Vegetarian and vegan diners are not forgotten, with a dedicated menu that highlights seasonal vegetables, farm cheese, egg and smoked tofu.

A place to linger

Beyond the dining room, La Gaillotière offers a tea salon, a boutique, and guest rooms. The team also hosts corporate lunches, private parties, and occasional events like a gourmet boat ride on the Erdre with local wine producers. It’s the kind of restaurant where the philosophy is as clear as the flavours: cook well, source responsibly, and make everyone feel welcome.