Le Clos Saint Thomas - Sucé-sur-Erdre

A beautiful place in a nice village, the food is surprising and excellent. It's modern and very elaborate. Great Foie gras, but the Ravioles were the best dish. Nice beef, great cheese if you want to indulge yourself. I also appreciate the little amuse bouche to start, it's a nice touch. Great service, attentive but not obtrusive. A lot of very nice local wines to try. We will be back next year.

The setting is very pleasant, the staff attentive and friendly and the food potentially very good BUT although I enjoyed my more traditional starter and dessert the meal was spoiled by an over elaborate main. It's as though the chef is trying too hard and just amassing as many tastes and textures as possible into a single meal. The lamb and fish on my plate were individually quite good but together with a variety of embellishments they did not combine to make a successful dish. The extra touches, amuse bouche etc were very nice and the place has potential just don't over elaborate. My sentiments were shared by my three fellow diners.

Sure it looks reasonably impressive but the chef is clearly one of those types whose ego lets the place down. I ordered what translated as a tiramisu dome with frog for starter. Chopped up whelk baked into a buckwheat base with a Savoury topping (the tiramisu... Arguable... Merely achieved a really bizarre clash of textures with rubbery overcooked pieces of frog on the side of a plate covered in pretentiously placed salad and smears of sauce. Interesting idea but just weird in practice. Next was the fillet of beef. A pathetically small piece of beef which was admittedly tender and well cooked but drowned in an overly acidic and over seasoned chorizo sauce which hid all of the quality of the beef. Served with a disappointingly small portion of potato dauphinoise and the same accompaniments as every other dish (overcooked lentils with steak? Come on. You 're not even trying! My wife had a Guinea fowl and crayfish dish, smothered in an over-seasoned shellfish sauce. Why?? Guinea fowl is wonderful. Just let it taste of what it 's meant to taste like rather than trying to be clever. Then the dessert came. Or should I say petit fours? Very nice, but outrageously small portion. €29 isn 't cheap for a three course formule, and I really don 't think I got value for money for quality or quantity. There are pricier formule options too, including a €50 carte Blanche menu where the chef surprises you. Since he seems to think fish and lamb are happy bedfellows, as well as Guinea fowl and crayfish or that cursed whelk, frog and buckwheat I shudder to think what he 'd offer up as a surprise. The saving grace was the service. Very thoughtful to have nice extras, such as spreads and toasts with the aperitif, an interesting amuse bouche, a pleasant pre-dessert and nice petit fours with the coffee, but we would have swapped them in a heartbeat for properly constructed courses. Serving staff were attentive and professional, this review is no reflection on them. Has plenty of potential with plenty of quality ingredients but seriously, the chef is the problem. Sack him, replace him with a chef who hasn 't vanished up his own backside to the detriment of his ability to actually cook food and who will instead cook fresh ingredients to taste fresh and flavoursome and the restaurant will straight away be a lot better. Until then, give it a wide berth.

Excellent oenological menu! a real treat to every bite. the child menu is a real menu that respects young palaces. the service is perfect (which becomes quite rare to be emphasized and finally the value ratio is fair. live in the commune we will come back with great pleasure to taste all other dishes! Thank you. a tous : don't hesitate to come to discover the holy closed thomas, you don't regret !

Oenological menu and always perfect, as in other passages in this establishment. This time, couple only for a gift. Beautiful discoveries about the wines offered. To see if it is still possible to order certain wines as it was possible a few days ago...Personal always as professional and pleasant.