Logo-Relais-chateaux

An invitation to discover

The restaurant Restaurant

Awarded 2 stars in the Michelin Guide, Chef Mathieu Guibert offers a subtle cuisine which gives pride of place to the rich local produce of the Pays de Retz.

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A unique location

Exceptional Oceanfront Dining

Feast your eyes as well as your taste buds ... With its large floor to ceiling windows overlooking the sea, our dining room offers spectacular views of the ever-changing ocean as its colours are transformed with the passing hours and seasons.
Book

A unique location

Exceptional Oceanfront Dining

Feast your eyes as well as your taste buds ... With its large floor to ceiling windows overlooking the sea, our dining room offers spectacular views of the ever-changing ocean as its colours are transformed with the passing hours and seasons.

Book
The Land and the Region

Dining offers

Une balade dans mon pays de Retz

Menu served at lunch except weekends and public holidays.

Quintessence

7-course menu to be enjoyed at lunch or dinner.

Alchimie

4 or 5-course menu to be enjoyed at lunch or dinner.

Children’s Menu

A taste of the four sensations: acid, savoury, sweet & bitter.

À la carte

All the dishes in our menus can also be chosen à la carte.

Cheeses & Desserts

Desserts from our pastry chef Jérémie Bousseau

Cellar book

The wine list of our Head Sommelier Steve Gellot

Live the Experience

Book your table

We are available for any specific requests so please don’t hesitate to contact us directly by phone.

Book Online02 40 21 54 72
mathieu-guibert
Mathieu Guibert

A Child of the Region

Originally from the Pays de Retz, Chef Mathieu Guibert is devoted to his terroir. He carefully selects each local producer and continuously strives to highlight the wide variety of regional products in his creative and authentic cuisine.
Full details

mathieu-guibert
Mathieu Guibert

A Child of the Region

Originally from the Pays de Retz, Chef Mathieu Guibert is devoted to his terroir. He carefully selects each local producer and continuously strives to highlight the wide variety of regional products in his creative and authentic cuisine.

Full details

Jérémie Bousseau, our Chef Pâtissier

Jérémie Bousseau has been working as a pastry chef in the kitchens of the Anne de Bretagne restaurant since 2011. He delights both the eyes and the taste buds with graphic and colourful pieces with subtly associated flavours.

Claire Bacle, our deputy director

In November 2016, Claire Bâcle joined Maison Anne de Bretagne as Maître d'hôtel. For 6 years, she illuminates the place with her professionalism and personality. Rewarded in 2019 by the Service Award of the Trophées le Chef, Claire is a true conductor whose virtuosity is well suited to her new role as assistant manager.

Steve Gellot, Head Sommelier

After training as a sommelier, this young 29 year old from Touraine trained at the Georges V Paris, where he worked with excellence for two years. After a long stay in Australia, he joined the Anne de Bretagne team in 2019 and developed his professional acumen by assisting Adrien Lavorel, Head Sommelier. Together, they set out to meet the vineyards, unearth nuggets and perfect the House's cellar.

Angélique Boudet, Maître d'hôtel

Originally from Châteaubriant, Angélique Boudet's career has been marked by stars from the very beginning. She travelled through Burgundy from Vézelay, at Marc Meneau, two Michelin stars and Relais & Châteaux, to Chagny, the Maison Lameloise Relais & Châteaux, with its three-star restaurant. In 2021, she will join the Maison
Anne de Bretagne as Assistant Maître d'hôtel alongside Claire Bâcle.

Jérémie Bousseau, our Chef Pâtissier

Jérémie Bousseau has been working as a pastry chef in the kitchens of the Anne de Bretagne restaurant since 2011. He delights both the eyes and the taste buds with graphic and colourful pieces with subtly associated flavours.

Claire Bacle, our deputy director

In November 2016, Claire Bâcle joined Maison Anne de Bretagne as Maître d'hôtel. For 6 years, she illuminates the place with her professionalism and personality. Rewarded in 2019 by the Service Award of the Trophées le Chef, Claire is a true conductor whose virtuosity is well suited to her new role as assistant manager.

Steve Gellot, our head sommelier

After training as a sommelier, this young 29 year old from Touraine trained at the Georges V Paris, where he worked with excellence for two years. After a long stay in Australia, he joined the Anne de Bretagne team in 2019 and developed his professional acumen by assisting Adrien Lavorel, Head Sommelier. Together, they set out to meet the vineyards, unearth nuggets and perfect the House's cellar.

Angélique Boudet, our head waiter

Originally from Châteaubriant, Angélique Boudet's career path has been marked by stars from the start. She travelled through Burgundy from Vézelay, at Marc Meneau's, two Michelin stars and Relais & Châteaux, to Chagny, the Maison Lameloise Relais & hâteaux, with its three-starred restaurant. In 2021, she will join the Maison Anne de Bretagne as Assistant Maître d'hôtel alongside Claire Bâcle.

Reservations


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Restaurant reservations

of the Maison Anne de Bretagne

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Book at the bistro

Beau Boucot, the marine bistro in Tharon-Plage

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Book a room

at the Hotel Anne de Bretagne

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Offer a gift experience

Gastronomic experience, stay or gift voucher

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We are pleased to inform you at + 33 2 40 21 54 72 from Monday to Sunday from 7.30 am to 8.00 pm.