Les Prateaux Restaurant

This hotel restaurant deserves a much higher standing on TA. The dining room is open to the public, not just hotel guests, the cooking is at a very high standard, the service is gracious, and it represents an excellent value. Perhaps, because it is in a quiet corner of a quiet island, they do not get much walk in trade. But making the effort to come here will be amply repaid. The drive over to the mini-Bois is a pleasant one and there should be ample secure parking in the hotel 's lot. The dining room is simple but elegant. The wine list is not extensive, but offers many good choices at reasonable prices. Our appetizers, mains and desserts were all beautifully plated, the Bar presented with lovely local vegetables and potatoes. There was a very good choice of seafood and meats. It is a very tranquil place to enjoy a fine meal without pomp and circumstance. We were staying at the hotel, which we liked. The restaurant is a fine asset and a good reason to come back. While not a grand dining establishment, it represents the quality and passion of a local kitchen making their very best effort to reflect and celebrate their regional identity.

While staying for 3 nights at Hotel les Prateaux, we had twice dinner at the Restaurant Les Prateaux (see separate review for the Hotel, which we liked very much). Both meals were excellent. As hotel residents, the cost was 42EUR each, without drinks. For the first dinner, the first courses were Carpaccio de homard (lobster carpaccio), very tasty, and Sardine marinée, macaron à l’encre de seiche ie. raw sardina chunks with cuttlefish macarons, very original and tasty as well. We then had excellent fish dishes, lotte (monkfish) and turbot, both nicely prepared and well cooked (not too much). One of us had a very good lamb rack. A very interesting dessert, and very good as well, was Pommes de terre de Noirmoutier et fines feuilles de chocolat, caramel au beurre salé , based on a mixture of local potatoes, chocolate and butter. The second dinner was as remarkable as the first, with for instance a first course composed of langoustines and big white asparagus. Main courses were Saint-Pierre fish, beef filet with mussels. We are cheese amateurs, and at both dinners we had cheese from the trolley, with some local specialties as well as classical French cheese. All were fully matured and very much appreciated. Local wines are worth trying (from Vendée region). Very attentive and nice service.

Our prestige room was correct large bed and large bathroom with bathtub. 2 wc the meals are excellent and the very hearty breakfasts

I had been so stubborn two years ago, that I was only disappointed today. smiling but very amateur service, no fun mouth while another table has benefited from it, correct dishes but very, too classic invoice. only real good surprise, the savarin brillat foam.

Having stayed in half board, I will make a copy-paste of what I put on my opinion about the restaurant: for dinner, the map is really very attractive. In half board, the meal consists of an entrance, a dish, a cheese and a dessert to choose from the gourmet menu offering between four and five dishes per post. fish or meat is a festival of flavours and creativity. as much as to say that, spending four nights in the establishment, it falls perfectly to taste everything and change at every meal (there is a fish of the day in addition to the map). for information, the proposed menu is 42 euros and gives an exceptional value for money because the proposed dishes are ingenious, appetizing, very good, very beautiful (the pleasure of the eyes equal that of the taste buds) and, unlike the grinch who find that the quantities are low, the balance of all these posts allows to make a dinner where the flavors explode and whose causes are reassured but never tired and the sleep will not the wine menu allows to offer wines at all prices and the first prices offer wines of quality, especially in the regional wines or countries of loire, and can be found both bottles and half bottles. Let's not forget that if we take an aperitif, home-made amuse are brought to the table and it's already a mouthing of what awaits us. at the end of the meal, homemade mignardises will come to put a sweet final point often surprising with coffee (or not).