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A creative seasonal cuisine that calls on local producers to be tasted in a restaurant in Les Herbiers.
A sober, uncluttered setting, in natural tones, with a "workshop" spirit for this excellent table. The chef, Aurélien Jousseaume, Young Chef Espoir of the Year 2013, cut his teeth at Guy Savoye and Guy Martin. His creative, contemporary cuisine draws on French terroir, with a particular emphasis on local producers. His signature dish is roasted veal sweetbreads with sparkling butter, Jerusalem artichokes, crosnes and hazelnut crisp, veal jus with roasted coffee.
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