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🥕"carrot confit dessert is exemplary" (Michelin Guide)
🍷Pair local Vendée wines with the tasting menu
🍽️Skip à la carte, go straight for signature tasting menu
Simon Bessonnet learned his craft under Alexandre Couillon at La Marine, and now he's cooking bold, contemporary French with regional spider crab, monkfish, and wild emulsions in an 1860 Vendée village house.
Michelin-starred dining
Contemporary French cuisine
Historic village setting
Bold flavor combinations
They recommend it:
Google
(645)
4.9
🥕"carrot confit dessert is exemplary" (Michelin Guide)
🍷Pair local Vendée wines with the tasting menu
🍽️Skip à la carte, go straight for signature tasting menu
Simon Bessonnet learned his craft under Alexandre Couillon at La Marine, and now he's cooking bold, contemporary French with regional spider crab, monkfish, and wild emulsions in an 1860 Vendée village house.
Michelin-starred dining
Contemporary French cuisine
Historic village setting
Bold flavor combinations
They recommend it:
Google
(645)
4.9