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.

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.
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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.

The Land and the Region

Dining offers

Une balade dans mon pays de Retz

Menu served at lunch except weekends and public holidays.

45,00 €

Quintessence

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

165,00 €

Alchimie

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

85,00 € | 110,00 €

Children’s Menu

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

30,00 €

À la carte

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

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Cheeses & Desserts

Desserts from our pastry chef Jérémie Bousseau

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Live the Experience

Book your table

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

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

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.

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 Maître d'Hôtel

After acquiring solid experience and forging her character in several great French houses, Claire, of Norman origin, joined the Anne de Bretagne team... Our Maître d'hôtel has only one objective, to make you live an exceptional moment.

Adrien Lavorel, our sommelier

Originally from Haute-Savoie, Adrien Lavorel developed his experience and knowledge outside of his department, of which he is so proud. He then met Mathieu Guibert in Reims, at the Domaine des Crayères, and the story began here... A spell in London and he then chose to join the Anne de Bretagne adventure.

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 Maître d'Hôtel

After acquiring solid experience and forging her character in several great French houses, Claire, of Norman origin, joined the Anne de Bretagne team... Our Maître d'hôtel has only one objective, to make you live an exceptional moment.

Adrien Lavorel, our sommelier

Originally from Haute-Savoie, Adrien Lavorel developed his experience and knowledge outside of his department, of which he is so proud. He then met Mathieu Guibert in Reims, at the Domaine des Crayères, and the story began here... A spell in London and he then chose to join the Anne de Bretagne adventure.

Reservations

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Offer a gift experience

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.