Outside the walls but close by, the long, blue facade is a must-see. Forget the street, the sea and the beach are right there, in front. Nicolas Bourdon, who created Le Coude-à-Coude (now Maison Vermer) in 2009, is taking on a new challenge with many assets in hand. In addition to its location, the brasserie-sized dining room is seductive in its purity, its dominant beige tones, its exposed stone walls, its light fixtures, its open kitchens... The dishes served are beautifully arranged, without taking any risks, and all components are carefully selected. For example, as a nibble, the small skewer of tender, golden whelks is accompanied by a lightly garlicky mashed potato. A perfect beurre nantais underscores an impeccable fillet of saint-pierre with linguine-style vegetables. The house is also a patisserie, and the exotic pavlova and vanilla mille-feuille make you want to come back for more. Dynamic service and a largely Burgundian wine list.
Chef
