Sillage

17310 SAINT-PIERRE-D'OLÉRON

12/20
Gourmet Restaurant

3 PHOTOS

Chef Gabriele Ferri

Price Indicative price per person (excl. drinks)

39€ à 56€

Gault&Millau's review

12/20

Gourmet Restaurant The whole island can rejoice at the arrival of Gabriele Ferri in the heart of Saint-Pierre, close to the covered market and set back from the main street. The young chef, who worked with Pierre Gagnaire at Châtelaillon-Plage and La Tour d'Argent, and who won the Gault&Millau "Dotation", is promoting all the codes of a young, forward-thinking restaurant: menus and menu displayed, a clear local line, market gardeners and fishermen promoted, and a pretty little wine list (with a focus on the Charente and the island, including by the glass) led by Marie, who is precise and professional in the dining room. And while her "iodized garden", full of freshness, with a good watercress coulis, could be even more iodized (the beet prevails), the monkfish is well cooked, poached and seared, and very tasty with its licorice beurre blanc and beluga lentils from a nearby producer. A fine dessert of strawberries with pineau, mascarpone and a veil of sesame panna cotta in a beautiful setting of rough stone and wood with a mezzanine.