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Traditional cuisine and specialties of frog legs and eels in an authentic setting in Saint-Jean-de-Monts.
One of the most authentic settings in the department! This 1903 bourrine is the frame for Kathleen and David Rousseau's table. The bourrines are these small low houses with thatched roofs and whitewashed walls. With his traditional cuisine, the chef makes it a point of honour to work with local producers. A menu made of few dishes, highlighting the specialties that have made the reputation of the Quich'notte for more than 45 years such as frog legs Quich'notte style and eels sautéed with parsley.
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