Melon

The story

Melon Restaurant Nantes | Modern Bistro Dining & Natural Wines

The kitchen and the plate

Melon brings a grounded approach to French bistro dining in central Nantes. The Le Fooding guide recently listed the venue for its precise execution and seasonal sourcing. Julia Custodio and Pierre Brunelli direct the operation, rotating plates weekly to highlight dishes like flame charred mackerel gravlax in dashi broth or teriyaki glazed mushrooms alongside crispy chicken skin.

Light spaces and local rhythms

Pale green walls and exposed pine shelving define the thirty two cover dining room. Caramel banquettes line the perimeter while a windowed bar sits slightly apart from the main seating area. The kitchen maintains tight supply chains with neighborhood specialists including Fromagerie Lecoq and Pia Vino. These local partnerships keep the bistro aligned with seasonal rhythms and allow the staff to refresh the dinner card monthly.

The wine program

Pierre Brunelli curates more than two hundred bottles for the cellar. He earned his Master Sommelier credential after fifteen years working alongside top European kitchens such as Le Fat Duck and L’Enclume. Every label meets strict criteria for small scale production and organic farming practices. The wine program supports the bistro’s emphasis on raw ingredients through minimal intervention techniques that preserve the fruit without heavy manipulation.