An invitation to discover

The Gourmet 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.
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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

Since 2011, Jérémie Bousseau has presided as Chef Pâtissier at the Anne de Bretagne restaurant. His colourful and graphic designs, with their subtle associations of flavours, will delight both your eyes and your taste buds.

Claire Bacle, our Maître d'Hôtel

Having acquired a solid experience and forged her character within several renowned French residences, Claire, originally from Normandy, joined the team at Anne de Bretagne... Our Maître d'Hôtel has only one goal, to offer you an exceptional experience.

Adrien Lavorel, our sommelier

Originally from the Haute-Savoie region, Adrien Lavorel continues to develop his experience and savoir-faire away from his region, of which he is so proud. He first met Mathieu Guibert in Reims, at the Domaine of the Crayères, and here the story began... After a brief experience in London, Adrien Lavorel joined the Anne de Bretagne adventure.

Jérémie Bousseau, our Chef Pâtissier

Since 2011, Jérémie Bousseau has presided as Chef Pâtissier at the Anne de Bretagne restaurant. His colourful and graphic designs, with their subtle associations of flavours, will delight both your eyes and your taste buds.

Claire Bacle, our Maître d'Hôtel

Having acquired a solid experience and forged her character within several renowned French residences, Claire, originally from Normandy, joined the team at Anne de Bretagne... Our Maître d'Hôtel has only one goal, to offer you an exceptional experience.

Adrien Lavorel, our sommelier

Originally from the Haute-Savoie region, Adrien Lavorel continues to develop his experience and savoir-faire away from his region, of which he is so proud. He first met Mathieu Guibert in Reims, at the Domaine of the Crayères, and here the story began... After a brief experience in London, Adrien Lavorel joined the Anne de Bretagne adventure.