If Baudelaire, like Guillaume Apollinaire or Sacha Guitry, didn't stay in La Baule, there's no doubt that this establishment would have inspired him, so conducive is it to the pleasures of the senses. In this beautiful 20th-century villa nestled in a green setting, you'll find a restaurant acclaimed for its traditional yet creative cuisine.
Using products from local artisans, chef Achille Delaunay offers entirely homemade dishes such as tuna tataki with guacamole and yuzu, scallops with parsley root mousseline and Noilly Prat emulsion, or cod and oxtail with cauliflower mousseline, beurre blanc and truffle jus.
Three recipes acclaimed by the Gault et Millau gastronomic guide, while the Michelin stars highlight the originality of his Lemon and Passion Soufflé with ribot milk sorbet.