On the south bank of the Loire estuary, this large contemporary building stands facing the small port of Gravette. Mathieu Guibert is the talented chef here. Originally from the Pays de Retz and the son of a farmer, he has forged solid links with producers from the region who are just as passionate about what they do as he is. It is no surprise that seafood plays a leading role here. Depending on the catch of the day, the menu might feature whiting from small-scale fishing accompanied by iodine-rich cockles; pollack delicately preserved in a watercress sauce; thick carpaccio of Breton langoustines and parmesan emulsion (his signature dish!). Impeccable and smiling service orchestrated by Claire Bâcle. A moment well spent!