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A discreet facade in a small Vendée square hides a contemporary bistro where the chef runs a tight, seasonal set menu at lunch and pushes further in the evening. The cooking is careful without being precious, leaning on local produce and a clear point of view. His partner runs the room with the ease of someone who actually wants to be there, which around here is not something you take for granted.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Hake
“He sears the hake to perfection, accompanies it with a silky butternut squash purée, and seals the deal with a light and fresh almond, meringue and Granny Smith crumble.”
Michelin Guide
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