Patrice Guillou's restaurant is a sure bet in the harbor, with its warm, sober setting, simple furniture, parquet flooring and mirrors, seasonal cuisine and well-chosen produce. The menu is well composed, with local dishes updated in the style of a fish soup, scallops with buckwheat risotto and citrus butter, a sauté of cuttlefish heads, mogettes and chorizo, a barbecue of Vendée pork and mashed potatoes. Convivial atmosphere.
Patrice Guillou Chef
