The restaurant offers a serious cuisine with a menu alternating land and sea specialties.
This restaurant is discreet but deserves your visit, because its seriousness, its soft prices and the regularity of the cooking are the reflection of the long experience of the chef Bruno Guiot in different regions, before coming on the island more than 4 years ago. The cuisine is inventive, generous and friendly. The menu alternates between land and sea specialties, with good sauces and juices. At the head of the specialities: the sauerkraut of the sea, fresh fish, shellfish of Herbaudière. For dessert, we recommend the orange and Grand Marnier soufflé.
Did you know? This review was written by our professional authors.
Members' reviews on TERRE ET MER
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
La serveuse était très agréable et connaicait son métier. Félicitations au cuisinier. Je recommande vivement ce restaurant si vous passez par Noirmoutier.
Il a sublimé ma soirée, nous nous somme délecte.
Nous reviendrons avec grand plaisir.
Merci encore pour votre cuisine et le service irréprochable.
Très belle adresse
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Le chef est un vrai passionné et ça se sent
Je recommande fortement !!!