Anne de Bretagne

44770 LA PLAINE-SUR-MER

17/20
Prestige Restaurant

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8 PHOTOS

Chef Mathieu Guibert

Cooking French | Gastronomic | specialty

Services Accomodation | Children's menu | For people with disabilities | Pets allowed | Private parking

Price Indicative price per person (excl. drinks)

97€ à 185€

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.

Plan

Address 163 Boulevard de la Tara
44770 La Plaine-sur-Mer

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Mathieu Guibert Chef

Jérémie Bousseau Pastry Chef

Claire Bâcle Chef de service

Angélique Boudet Chef de service

Steve Gellot Head sommelier

Menu A la carte

Starter Coquillages de mon pays en différentes textures - en arrivage des familles Bourgongne, Fritel, Rousseau ou Valzolgher, gelée d’un consommé d’échalotes acidulé €38 Risotto cuisiné à l'anguille fumée - langoustines bretonnes en épais carpaccio, émulsion au parmesan de la maison Beillevaire €48

Main course Saint-pierre délicatement étuvé aux algues - pomme de terre « rosabelle » de la famille Morisseau au citron doux sauce onctueuse au vermouth de la maison « Distiloire » €43 Boeuf de race "Jersiaise" en différentes cuissons - de la « ferme des belles robes » et sélectionné par Cyril, comme une tarte à l’oignon souvenir de mon enfance, jus condimenté €49

Dessert Nuage et coulis de fraise au sechouan rouge - pain de Gênes et crème légère à l’amande, rafraîchit d’un parfait glacé au combawa €25 Chocolat Guanaja infusé au melilot - macaron au thym-citron, crème brûlée au cassis noir de Bourgogne, sur un sablé croustillant au Xocopili €25

Menus Menu Alchimie en 4 services €97 Quintessence en 7 services €185