Ludivine and Olivier Giraudet have brought this former stagecoach inn in Vertou back to life by turning it into a hotel–restaurant, which over the years has acquired a solid reputation for its attentive welcome and subtle, jubilant cuisine. With the ease of a mastered savoir-faire, this is chef who never seems to lack inspiration when bringing relevance, delicacy and modernity to traditional French recipes. Three adjectives that also befit the fine selection of wines.
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