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Floor-to-ceiling windows frame the Atlantic at this Michelin-starred hotel restaurant on the Vendée coast, where the chef spent years sailing before he started cooking. The menu leans heavily on fish and shellfish from the local auction, prepared in a spare, technique-driven style that lets the ocean do most of the talking. Challans poultry and local vegetables fill the gaps when the sea takes a breath.
One honor, in evidence:
The record strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we score
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