Bonnotte
"A 10-minute walk from the Albert Kahn Museum, the restaurant of Antoine Guichard (David Bizet's former sous-chef) and Manon Negretti pays homage to the Île de Noirmoutier, the island where the bonnotte potato is cultivated. In a low-key contemporary bistro setting, the dishes, concocted with fresh produce, are in step with the latest in bistronomy cuisine. Set menu at lunchtime and à la carte menu in the evening." - Michelin Inspector
