la Marine

Run by chef Alexandre Couillon and his wife Céline, La Marine is much more than a restaurant: it's a complete sensory experience, an immersion in the island's ecosystem. Located opposite the fishing boats, the establishment celebrates a cuisine of the moment, dictated by the tides, the family vegetable garden, and absolute seasonality. Here, the chef elevates the so-called "humble" products of the Vendée region—fish from the fish market, seagrass, seaweed, and heirloom vegetables—transforming them into minimalist and powerful works of art. The restaurant's decor, refined and open to the harbor, reflects this quest for truth and simplicity. The iconic signature dish, "L'Huître noire Erika" (an oyster poached in a broth of bacon and cuttlefish, in homage to the 1999 oil spill), perfectly illustrates the chef's philosophy: transforming emotion and local history into avant-garde gastronomy. This is a restaurant that demands curiosity and a willingness to let go, where each bite tells the story of the Atlantic salt and the sandy soil of Noirmoutier. To complement the meal, the wine list showcases winemakers committed to sustainable practices, with a carefully curated selection of Loire wines. The experience often extends with an overnight stay at Maison Moizeau, the adjoining hotel, where the same serene, maritime aesthetic is found.