Pier Cuisine Terre & Mer

Rating: 13
Author: Gault&Millau

17000 LA ROCHELLE

13/20
Chef's Restaurant

12 PHOTOS

Chef: Pierre-Arnaud Dupont
Cooking: French | Traditional
Services: Access for people with disabilities | Privatization | Terrace

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

Pierre-Arnaud Dupont and his partner, Anaïs, are certainly hard workers. When they left Valenciennes (where Pierre's cuisine and Anaïs' service won awards at our Gault&Millau Tours) to settle in La Rochelle, the young couple didn't take the easy way out, doing almost all the work themselves to fit out and decorate their new cocoon, and they've succeeded. On the plate, Pierre Dupont is gradually erasing his desire to do too much, streamlining his dishes, going a little more to the essentials, while always relying on beautiful products, as he is passionate about fish and seafood: classic and well executed ceviche of sea bream, avocado and tomato confit, fine work on red mullet, cockles and seasonal vegetables before a cleverly personalized lemon and raspberry pavlova. In the dining room, Anaïs shines and advises on a relevant cellar, which still needs to be expanded. Lovely terrace overlooking the Port des Minimes.