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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Anne de Bretagne

44770 LA PLAINE-SUR-MER
17/20
 Prestige Restaurant
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8 PHOTOS
Chef Mathieu Guibert
Cooking Cuisine d'auteur | French | Gastronomic
Services Access disabled | Accomodation | Children's menu | Pets allowed | Private parking lot
Price Indicative price per person (excl. drinks)
97 € to 185 €
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Gault&Millau's review
17/20
Prestige Restaurant The vast dining room - very comfortable, bright, with soft marine colors - overlooks the ocean, the little port of La Gravette within easy reach and the shores of Saint-Nazaire in the distance... A soothing environment, far from any tumult, even if the elements can sometimes be capricious... In any case, a constant source of inspiration for Mathieu Guibert, a discreet chef who magnifies the sea and plants to extract their quintessence. The beautiful local asparagus is presented in a variety of ways: as a tartlet (smoked and braised asparagus), as a sorbet for freshness and acidity, "au naturel", but also as a brunoise for crunchiness and a hint of bitterness. A composition enhanced by the presence of beet juice and hibiscus notes. Next, an iodized comma of great purity: "bouquet" prawns that still seem to be wriggling, barely caressed by a nasturtium coulis and cardamom infusion. The same pleasure with langoustines in carpaccio (thick enough to fully appreciate their texture) laid on a risotto subtly "smoked" by haddock. A few slivers of granny-smith cheese add a useful touch of acidity, while a parmesan emulsion rounds off the dish with a flourish. We can't wait for what's to come: a light, flavorful vegetable accompaniment to the place before the arrival of the lobster. Roasted in semi-salted butter, deftly rubbed with wild garlic, the lobster is not encumbered by frills, but rather by "simple" brown mushrooms (cooked in yellow wine, but also fresh in strips). The sauce - carapace juices combined with yellow wine - is very concise and superbly addictive. For dessert, the intensity remains intact. First, a lively, airy composition: a very tasty raspberry mousse, topped with a perfectly textured agastache vegetable foam. The Velay verbena sorbet brings an intense breath of freshness. Finally, the signature chocolate dessert, customized according to the season, sets the bar very high. Service is flawless, extremely relaxed and gracious. The well-presented wine list makes you want to indulge! 11 pages are devoted to wines from the Pays Nantais to Berry, via Anjou... A highly specialized selection (largely organic/biodynamic), including relatively confidential appellations. A diversity that allows you to indulge without paying too much.
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Address 163 Boulevard de la Tara
44770 La Plaine-sur-Mer
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Opened today
Monday Lunch Dinner
Tuesday Lunch Dinner
Wednesday Lunch Dinner
Thursday Lunch Dinner
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Sunday Lunch Dinner
People
Mathieu Guibert
Mathieu Guibert Chef
Mathieu Guibert Mathieu Guibert Chef
Jérémie Bousseau
Jérémie Bousseau Pastry Chef
Jérémie Bousseau Jérémie Bousseau Pastry Chef
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Claire Bâcle Chef de service
Created with Fabric.js 5.2.4 Claire Bâcle Chef de service
Created with Fabric.js 5.2.4
Angélique Boudet Chef de service
Created with Fabric.js 5.2.4 Angélique Boudet Chef de service
Steve Gellot
Steve Gellot Head sommelier
Steve Gellot Steve Gellot Head sommelier
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Discover this restaurant's hotel

Hôtel Anne de Bretagne
Exceptional Hotel
Hôtel Anne de Bretagne
Address 44770 LA PLAINE-SUR-MER
Services On-site catering, Pets allowed, Restaurant selected by G&M, Room service, Swimming pool, Tennis
Budget 155 €
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Open
Hôtel Anne de Bretagne
Exceptional Hotel
Hôtel Anne de Bretagne
Address 44770 LA PLAINE-SUR-MER
Services On-site catering, Pets allowed, Restaurant selected by G&M, Room service, Swimming pool, Tennis
Budget 155 €
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