In the ovens of Le Laurier Fleuri, the chef has fun combining everything he can: the past with the present, and especially the land with the sea! Over time, he has built a long repertoire of culinary acrobatics for tastebuds, using quality ingredients in everything he makes. Dishes (partially cooked foie gras, filets of Saint-Gilles sardines, filet mignon de porc, croustillant of langoustines, suprême of guinea fowl, etc.) and different cooking methods (roast, confit, vacuum-sealed, etc.) that will make your head spin. An excellent value for the price, which will make you forget the slightly dated entrance behind the green façade.
Shelled spider crabs de nos côtes (“from our coasts”), served with cream of white asparagus soup and a range of green vegetables.
Canard croisé (type of duck) from the Vendée marshland, cooked two different ways.
Chocolate pistachio mille-feuilles on iced cream of chestnut.