Muted atmosphere, intimate alcoves, terrace under the stars…. Casadelmar offers a unique moment punctuated by the sensitive and fine cuisine of Chef Bragagnolo. His menu is a mix between Corsican products and his homeland Italy, infused with aromatic herbs from the garden. Fabio is inspired by the seasons and local sourcing; he seeks above all “the respect of each ingredient to bring out the natural flavours”. He works hand in hand with pastry chef Claudio Pezzetti where Mediterranean ingredients such as brocciu cheese, amaretto, citron.. are at the heart of their creation for light and elegant desserts with a twist.

Originally opened in 1830 in St. Mark’s Square, Ristorante Quadri was restored in early 2018 by Philippe Starck and selected Venetian artisans, bringing back the original splendor of the space in a contemporary context. The atmosphere is a concentration of mystery, beauty and poetry. The menu, beautifully curated by chefs Silvio Giavedoni and Sergio Preziosa, highlights contemporary interpretations of traditional Venetian and Italian dishes made with ingredients sourced directly from the Venetian lagoon.

Nuance is about class and conviviality. With us you get the best dishes and atmosphere in a beautiful setting with flawless service. Nuance is a bit of Paris with a personal twist. We want to continue evolving both in the kitchen and in the service. I still put my dishes completely to my hand and my wife Sofie always manages to serve them with a smile. She knows how important hospitality is. She is my support and my extension in the restaurant.

Céline and Alexandre Couillon’s La Marine is located at the very end of Noirmoutier, in an authentic Vendée family house facing L’Herbaudière harbour. The establishment offers for 22 years a singular gastronomic experience based on the island’s culinary identity that combines sea produces and fresh vegetable from the couple’s garden. Fish and lobster are carefully selected at the morning fish market, and beans and fresh herbs handpicked in the garden on a daily basis to supply the kitchen with the freshest produces.

Japanese chef Kei Kobayashi sublimates French gastronomy with great passion. In 2011, he opened a restaurant with his wife: Kei. Paying great attention to the quality of products, Kei seeks the perfect balance between textures, flavours, colour harmony and elegant presentation to take his guests on a journey through French gastronomy. Always faithful to his producers, Kei tends to cook with seasonal products, from which he draws inspiration to create new recipes and try new dishes, always more precise and masterful. The Michelin Guide rewarded the chef’s virtuosity with three stars in 2020.