Anne de Bretagne

44770 LA PLAINE-SUR-MER
17.5/20
 Prestige Restaurant
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8 PHOTOS
Chef
Mathieu Guibert
Cooking
French | Gastronomic | Signature cuisine
Services
Access for people with disabilities | Accomodation | Children's Menu | Pets allowed | Private Parking
Style
Elegant | Exceptional setting | Romantic
Price Indicative price per person (excl. drinks)
97 € to 185 €

Gault&Millau's review

17.5/20
Prestige Restaurant He's one of a long line of chefs who see their profession as a whole, not just a few beautiful piano notes. In Mathieu Guibert's approach, there is a vision, a will, a commitment. To his teams, all of whom are mentioned on the back of the menu, to his producers and fishermen, to his customers of course, and in the very process of designing his cuisine. It all makes sense here, in the wonderful little port of La Gravette, where you're alone with the ocean. Alone or not, but well accompanied by a willing brigade that unfurls a beach of rare pleasure. The "two brothers", fishermen just across the street, who are often mentioned, have brought the sea urchins and crab that make up the aperitif, with their delicacy and iodine power. The plates, spare but loquacious, follow one another: pearly red mullet on a jelly of fish soup and Petrossian caviar, delicious bouquets with a nasturtium sauce and small puffed apples, splendid abalone on a carpet of the first cardamom white asparagus and a juice of turbot bones and trimmings. A great dish that expresses the general tone: simplicity, a form of modesty that may perplex label-hunters (what! there aren't a kilo of truffle slices on every plate!?) and extreme rightness of taste, such as we know from Alexandre Couillon, not so far away in geography as in philosophy. The turbot fillet is not lost: it's there, with plump cockles and a salicorne sauce, same game, same accuracy, before the coffee salsify saint-pierre, the most Relais et Châteaux dish of the evening, generous and worked, without nevertheless demeriting, before a suave chocolate dessert. A large cellar (a constant since the Vételé family, who were succeeded by Mathieu Guibert) with no real depths, apart from the Bordeaux wines, which is also an acceptable bias. Attractive prices, both on the verticals and on the big labels, and of course a force to be reckoned with throughout the Nantes region, served by a passionate sommelier with an imposing output.
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Address 163 Boulevard de la Tara
44770 La Plaine-sur-Mer
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Monday Lunch Dinner
Tuesday Lunch Dinner
Wednesday Lunch Dinner
Thursday Lunch Dinner
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People
  • Mathieu Guibert
    Mathieu Guibert Chef
    Mathieu Guibert Mathieu Guibert Chef
  • Jérémie Bousseau
    Jérémie Bousseau Pastry Chef
    Jérémie Bousseau Jérémie Bousseau Pastry Chef
  • Created with Fabric.js 5.2.4
    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
  • Created with Fabric.js 5.2.4
    Emilie Saint Quentin Head waiter
    Created with Fabric.js 5.2.4 Emilie Saint Quentin Head waiter