LE TRANSITION

Le Transition - formerly Bistrot à Gilles - has had a facelift. Its three spacious, light-filled rooms, patio and terrace welcome you for a pleasant moment of discovery on the menu. At the helm of this culinary escape: Nicolas, Tristan and Pascal for the plates and Matthieu for the wine. Their short menu, renewed every week, offers traditional recipes with a fresh twist. In this establishment with its clean, modern style and emphasis on local, organic and seasonal produce, the alchemy of taste is evident in the elegant, well-crafted dishes. For lunch, starters include smoked duck breast with rhubarb and pea purée, or mackerel with carrots and fennel. Next, Label Rouge pork ribs with honey mustard, or roasted halibut with steamy beurre blanc and melting ratatouille. Last but not least, dessert is a delight: brioche perdue with roasted Sichuan pepper ice cream, melon and blackcurrant, or roasted banana with hazelnuts. In the evening, we choose from a range of mouth-watering menus: Découverte, Évasion (two starters, one main course, one dessert) or Gastronomie (two starters, two main courses, two desserts), depending on our appetite. Among the starters: Elegance of tomatoes, 16-month ham, mozzarella or trout, panna cotta, freshness. Next on the menu: 14-day-aged entrecote steak with peas, beans and peppers, or poached Lieu jaune des Sables-d'Olonne with artichokes, green beans and eggplant. And to finish on a sweet note: the sweet peach, raspberry verbena or the strawberry rhubarb declination. The wine list offers sumptuous food and wine pairings. And while you're at it, discover the artists on display: painters, photographers, graffiti artists... A great address to discover without delay!