Originally from Vendée, chef Yvan Aubineau journeyed around the world (West Indies, Brazil, Morocco, Réunion Island), absorbing local flavours and culinary traditions here and there, before laying down his knife bag in the wine region of Nantes. Facing the vineyards, Itacaré occupies a charming stone building with a clay tile roof, whose inspirations are both rustic and exotic. It’s the perfect setting for the fragrant, globetrotting dishes that subtly match the Muscadets from the neighbouring hillsides.
Plate of accras, creole sauce
Roast fish of the day in banana leaf
Crème brûlée with Madagascar vanilla
