Olydea le Hameau de Vouvant

This old bakery has been transformed into a smart, contemporary restaurant that sports a minimalist vibe. Chef Aurélien Jousseaume earned his stripes in Michelin-starred kitchens with the likes of Etchebest, Guy Savoy and Guy Martin. To-ing and fro-ing between his open kitchen and the restaurant floor, the chef, who is clearly having a ball, takes the orders and presents the dishes himself. His delicious seasonal cuisine showcases his flair for creating remarkable sauces and jus: creamy jus of trout roe, sabayon enhanced with smoked salt, watercress and horseradish sauce, veal jus with lovage.

A riverside location and ivy-clad façade set the charming rural scene for this Vendée inn overlooking the old stone bridge – ideal for a gourmet get-away! The chef works with top produce, aromatic herbs and subtle seasonings and each dish reveals the hallmark of his enthusiastic culinary quest. Make sure you save room for the desserts – to die for! A few attractive rooms overlooking the River Vendée are available.

Tucked away in the Gâtine Poitevine region, this restaurant is a real find, so don't be put off by the inconspicuous-looking façade. Enter this contemporary bistro run by a couple who took an unusual path to get here: Benoît de Dreuille, from Auvergne, who studied at the Beaux-Arts in Brussels before honing his culinary skills in France and Belgium, and Margaux Voguet, a Parisian with a degree in art history and archaeology, who is in charge of service and wine. He cooks up delicious dishes using fresh, local produce – egg, courgette and capers; pork, aubergine and garlic. It's down to earth,

This engaging roadside inn provides an opportunity to sample stripped-back, seasonal fare that relies on fresh ingredients of traditional and regional inspiration (duck foie gras with juniper berries, breast of roast guinea fowl in herbs, etc.). A small cottage garden supplies the kitchen with some veggies and herbs. Take a seat in the conservatory or in the garden, depending on the season.

One can't help but fall under the spell of this fine lock - keeper's house, which stands in the bucolic setting on the banks of the Sèvre. An enchanting environment, but that doesn't eclipse the main focus, which is the chef's meticulous and well - calibrated cooking. Ingredients are top notch and enhanced without frills. A real pleasure.

The setting – a glass-paned box flanked by a terrace looking out over the greenery – is modern and elegant. David Seguin's inventive menu is devised around high-quality ingredients. The cooking is flawless, the plating exquisite and the flavours well balanced, a case in point being the langoustine and scallop boudin with samphire, celery and bisque.

This modern and colourful restaurant in the town centre is run by a young couple who have plenty of drive. They have created an evolving menu, never departing from the sacrosanct trio of freshness, tastiness and Vendée ingredients.