Despite a recent change of management, this honest restaurant still defends its heritage, land and sea by giving its guests the best of what small local farmers and fishermen have to offer. In this rural décor, we opted for the rack of lamb, sautéed potatoes and aumônière crêpe of seasonal vegetables; excellent catch of the day, eggplant caviar with glazed celery sticks in a meat jus. Small outdoor terrace.
Organic escargot pie from Vendée region.
Risotto of scallops, shellfish emulsion.
Roast clementines in honey, rosemary ice cream.