Restaurant la Marine

85330 NOIRMOUTIER-EN-L'ÎLE

19/20
Exceptional Restaurant

BOOK

3 PHOTOS

Chef Alexandre Couillon

Cooking French | Gastronomic | Local | Seafood | specialty

Services Children's menu | For people with disabilities

Price Indicative price per person (excl. drinks)

210€ à 320€

Gault&Millau's review

19/20

Exceptional Restaurant He receives all the tributes, all the honors, all the awards with the same humility and astonishment as when he was crowned Cook of the Year seven years ago. That's the way he is, and that's the way he's going to stay. Alexandre Couillon is pure, authentic and inspired. His living cuisine, inspired by the ocean and the garden, is a magnificent communion with nature, an unforgettable praise of the ephemeral. The "mise en bouche" platter is a delicious marine and vegetable tableau, with fennel and turnip, sardine, crab, red mullet and tomato, surrounded by herbs and flowers. The plates follow one another in the same elegiac vision, with bread kneaded on site using biodynamic flours, garden vegetables and seaweed butter. Of course, this is not a posture, nor a copy. Always a follower, never a follower, the chef doesn't need anyone to follow in his wake. He'll take you out on his fishing boat to see the velvety-smooth mackerel with beet radish and flat parsley sauce, and the pollack with elderberry vinegar fromage blanc whey. The atmosphere of a maritime village café has certainly evolved in the eyes of customers, who are inevitably aware that they are experiencing a great moment at a great table, but the simplicity and obviousness of true flavors are obvious to all. Céline's young service team, more at ease than ever and offering excellent advice on a small-price wine list that promotes the region, also strikes just the right tone, contributing to the pleasure of this oceanside round. Which continues in style, with lobster and caviar flan and green crab broth, squid with green beans and fig, almond milk and onion juice (a nice sweet-savory counterpoint) or turbot with chard, a "peguish" head juice and fish roe sauce. Very good desserts with a predominantly vegetal flavour (cucumber as a fruit infused with elderflower and wild fennel sorbet, sea lettuce in a buckwheat cigar puffed with caramel, lemon sorbet and seaweed).