Gaya, cuisine de bords de mer – Pierre Gagnaire - MGallery Hôtel Collection

Rating: 14.5
Author: Gault&Millau

Avenue de la Falaise, 17340 Châtelaillon-Plage, France

14.5/20
Chef's Restaurant

BOOK

11 PHOTOS

Chef: Quentin Susset
Cooking: French | Gastronomic | Seafood
Services: Terrace
Style: Elegant | On the beach | Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

110 to 150

Gault&Millau's review 2026

Facing the ocean, Gaya offers an elegant contemporary gastronomic experience in tune with its marine surroundings. The luminous dining room overlooking the sea, the sober, refined décor and the attention to detail create a particularly pleasant setting for discovering the cuisine imagined by Pierre Gagnaire. The menu develops a highly personal universe of iodized and vegetal dishes, with precise cooking and seasoning. The panna cotta of green asparagus and gambero rosso marinated in manzanilla offers freshness and fine balance. Crispy pollack, accompanied by langoustine bisque, shellfish and a cuttlefish worked into the shape of bones, illustrates the technical mastery and workmanship of the juices. From the very first bite, Gaya oysters, clams in jelly, shiso fermented milk or crispy parmesan with sea tapenade set the tone for a refined, expressive cuisine. The cellar is impressive in its depth, with over 700 references and a fine selection by the glass thanks to the Coravin. The pairings suggested by head sommelier Paul Fauvel are a perfect match for the cuisine, while the food and non-alcoholic alternatives offer a contemporary, sophisticated approach. Service is attentive and professional throughout the meal, with precise presentations and a fluid rhythm.