At lunchtime, during school vacations or at weekends, you may come across the Selosse children on the staircase leading up to the elegant, comfortable dining room, with its large picture windows overlooking the port and the beach. It's not always easy to juggle busy professional activities with family life! But this doesn't interfere with Tina's friendly and efficient service. The clearly highlighted list of all suppliers testifies to the regional - and even very local - roots of Samuel's cuisine, which is not given to sensationalism or fads. The dishes on offer are consensual, serious - by no means boring - and rely on precise cooking and never unnatural combinations. To get you started, a nice, fleshy, iodized oyster with a hint of rosehip and sunflower seeds. St. Pierre, served thick, is accompanied by a highly successful variation on squash, and the beautiful poultry from the Villemain farm, cooked at a low temperature, marries to perfection with an airy potato purée underlined by a tasty meat jus. And to finish, a winning regional triptych: apple, cider and buckwheat! And let's not forget the quality of the amuse-bouches and mignardises. As for the cellar, it's based on tried-and-tested estates: saumur-champigny from château du Hureau; saint-nicolas de bourgueil from the Cognard family; pouilly-fumé from Miche Redde et fils; morgon from domaine Chamonard; alsace from Josmeyer, la Tâche from domaine de la Romanée-Conti..
Samuel Selosse Chef
