As the months go by, Laurent Chauvin, who we know from La Tête de l'Art in Guérande and La Villa in La Baule, rediscovers his former rank and note in this cheerfully simple space in the resort's shopping center, which he opened two years ago with Stéphanie. His cuisine is direct, simple and generous, made from the heart, and everyone understands its benefits: mackerel rillettes, bouchée à la reine, duck parmentier with foie gras, jarreton of confit pig and mogettes, before a wide choice of classic desserts (profiteroles, tatin, tiramisu...).
Laurent Chauvin Chef
