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.

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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.
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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

Alchimie

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

Quintessence

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

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

Children’s Menu

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

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.

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.
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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

Jérémie Bousseau has worked as Pastry Chef in the kitchens of the Anne de Bretagne restaurant since 2011. Awarded the Prix Passion Dessert by the Michelin Guide in 2019, he sublimates the great Valrhona chocolate vintages through refined, graphic creations. In 2019 and 2024, he was twice awarded the Trophée Pâtissier at the Gault&Millau Tour Grand Ouest and Centre-Val de Loire.

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, the 29-year-old from Touraine began his career at the Georges V in Paris, where he spent two years rubbing shoulders with the very best. Returning from a long stay in Australia, he joined the Anne de Bretagne team in 2019. Becoming Head Sommelier in 2022, he refines his vision, goes out to meet winemakers and enriches an exceptional cellar with 2,500 references. In 2023, the wine list was named best in France in the prestige gastronomic category by Terre de Vins, and in 2025, he was awarded the Gault&Millau Sommelier Trophy for the Pays de la Loire and Centre-Val de Loire regions.

Angélique Boudet, Hall Manager

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, she has now been Room Manager since March 2025.

Émilie Saint-Quentin, Maître d'Hôtel

Originally from Savoie, Émilie Saint-Quentin joins Maison Anne de Bretagne after a career rich in international experience. A graduate of the Institut Vatel in Lyon, she honed her hospitality skills in several high-end establishments before joining the front-of-house team. Appointed Maître d'Hôtel in March 2025, she embodies the high standards and kindness of service. A finalist in the prestigious Trophée du Maître d'Hôtel 2023, she distinguished herself by taking third place at Sirha Lyon.

Jérémie Bousseau, Pastry Chef

Jérémie Bousseau has worked as Pastry Chef in the kitchens of the Anne de Bretagne restaurant since 2011. Awarded the Prix Passion Dessert by the Michelin Guide in 2019, he sublimates the great Valrhona chocolate vintages through refined, graphic creations. In 2019 and 2024, he was twice awarded the Trophée Pâtissier at the Gault&Millau Tour Grand Ouest and Centre-Val de Loire.

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, the 29-year-old from Touraine began his career at the Georges V in Paris, where he spent two years rubbing shoulders with the very best. Returning from a long stay in Australia, he joined the Anne de Bretagne team in 2019. Becoming Head Sommelier in 2022, he refines his vision, goes out to meet winemakers and enriches an exceptional cellar with 2,500 references. In 2023, the wine list was named best in France in the prestige gastronomic category by Terre de Vins, and in 2025, he was awarded the Gault&Millau Sommelier Trophy for the Pays de la Loire and Centre-Val de Loire regions.

Angélique Boudet, Hall Manager

A native of Châteaubriant, Angélique Boudet's career has been studded with stars right from the start. She criss-crossed Burgundy, from Vézelay, at Marc Meneau, two Michelin stars and Relais & Châteaux, to Chagny, at Maison Lameloise Relais & hâteaux, with its three-star restaurant. In 2021, she joined Maison Anne de Bretagne as Assistant Maître d'hôtel alongside Claire Bâcle, and has held the position of Restaurant Manager since March 2025.

Émilie Saint-Quentin, Maître d'Hôtel

Originally from Savoie, Émilie Saint-Quentin joins Maison Anne de Bretagne after a career rich in international experience. A graduate of the Institut Vatel in Lyon, she honed her hospitality skills in several high-end establishments before joining the front-of-house team. Appointed Maître d'Hôtel in March 2025, she embodies the high standards and kindness of service. A finalist in the prestigious Trophée du Maître d'Hôtel 2023, she distinguished herself by taking third place at Sirha Lyon.