La Chaize - Villa, Suites & Spa
·Holiday homes
WiFi availableFree WiFiParkingFree ParkingNon-smoking roomsSwimming poolAll 59 facilities +
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Suite with Hot Tub
1 × Large bed(s) (King size)16 ㎡up to 3
This suite features a round bed and a living room with a fireplace and a flat-screen TV. There is also a private 2-person jacuzzi.
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Suite with Jacuzzi and Private Pool
1 × Large bed(s) (King size)16 ㎡up to 3
This suite has a flat-screen TV, private pool and private entrance. It features a round bed and 2-person jacuzzi.
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Facilities · 59
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableFree WiFiParkingFree ParkingNon-smoking roomsSwimming poolHeatingFamily roomsHikingLaundryLuggage storageFishingExpress check-in/check-outCyclingSafety deposit boxFax/photocopyingHorse ridingSoundproof roomsFacilities for disabled guestsIroning serviceHot tub/JacuzziCanoeingSaunaBreakfast in the roomDivingWindsurfingSnorkellingBabysitting/child servicesPrivate parkingSun terracePrivate check-in/check-outDaily housekeepingDesignated smoking areaAccessible parkingStreet parkingBoard games/puzzlesConcierge serviceWheelchair accessibleAllergy-free roomLockersHeated poolVending machine - drinksIndoor poolToilet with grab railsPublic transport ticketsHigher level toiletSwimming pool toysSun loungers or beach chairsPool coverVisual aids: BrailleFire extinguishersSmoke alarmsKey access24-hour securitySecurity alarmBicycle rentalWalking toursBike toursTour/class on local culture
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Nearby & map
Dining
1
La Marine
Creative, Seafood · ★★★ Michelin
€€€€
La Marine has had a facelift. In the elegant new setting, opt for the extensive tasting menu, which is constantly updated depending on the season's produce. It showcases the finest ingredients with a noble touch and a simplicity only attained by the world's top chefs – who know what and where to strip back and pare down to release the flavours and tantalise the diner's imagination. The quality of the fish, seafood and vegetables is exceptional. Alexandre Couillon's other talents include cooking over a fire, harvesting coastal plants, preparing fruit coulis, vegetable pickles, stock reductions
5.3km
2
L'Assiette au Jardin
Traditional Cuisine · Bib
€€
Imagine a small cheerful bistro-style dining room whose shelves are laden with fine deli produce, a pretty conservatory and a small terrace. The scene is set to sample tasty food in which tradition is cleverly paired with wayfaring influences: Asian and North-African notes flank the Fujiyama oyster (house specialty), the catch of the day and a seasonal vegetable tajine, or “A night in Essaouira” dessert based on dates, fresh dairy ice cream and honey. Delightful.
890m
3
Le Petit Banc
Traditional Cuisine
€
Originally from the Lyon area, Véronique and Gilles have been at the helm of this pretty regional building at the foot of the Château de Noirmoutier for some 10 years. The quaintly quirky interior sports red Skai banquettes, bistro furniture, mirrors and old wooden floorboards. The menu stars charcuterie from Lyon and Vendée delicacies in a reasonably priced set menu that changes frequently. The vibe is suitably buzzy and casual and reminiscent of a “bouchon lyonnais” that has been uprooted to the island of Noirmoutier, much to our delight!
945m
4
La Maison des Toqués
Farm to table
€€€
Aurore and Sébastien Duchenne share the same passion for top-quality regional produce, often organic, which they transform into delicious recipes that capture the zeitgeist and are inspired by market availability. As you enter, you are greeted by a colourful, modern interior whose blue and white walls are adorned with artwork, providing the perfect foil to elegantly plated ingredients such as lobster, local oysters, John Dory or royal Charmilles pigeon. Booking highly advisable.
1.3km
5
Anne de Bretagne
Creative · ★★ Michelin
€€€€
On the south bank of the Loire estuary, this imposing contemporary building overlooks the small port of Gravette. Talented chef Mathieu Guibert, a local lad from the Retz region and a farmer’s son, has forged solid ties, founded on respect, with producers from the region who are as passionate about what they do as he is. It is no surprise that seafood plays a star role here. Depending on the catch of the day, the menu might feature lightly cooked prawns, pommes soufflées (‘puffed potatoes’) and an infusion of green cardamon; risotto of haddock, langoustine carpaccio and parmesan emulsion; stuf
16.6km
6
Élise, Poissons & Braise
Seafood, Modern Cuisine
€€€
This modern seaside restaurant puts forward a hybrid concept with a fishmonger's shop displaying the catch of the day from L'Herbaudière's fish market and a minimalist space dominated by a large counter (seating 12); a few tables are set up alongside the glass-fronted wine cellar. The cornerstone of the cuisine is fish and seafood, with a preference for charcoal cooking – the menu is short and straightforward, consisting of individual plates and a few dishes to share. Sit at the counter for the ultimate seaside dining experience created by Céline and Alexandre Couillon.
5.3km
7
L'Orangerie
Modern Cuisine · Bib
€€
Trained by some of the best (Alain Dutournier, Jean-Michel Lorrain, Alain Ducasse), chef Julien Lainé crafts enticing food that surfs between tradition (leek vinaigrette; veal vol-au-vent; chocolate fondant cake and cocoa sorbet) and modernity (carpaccio of croaker and blood orange dressing; pan-seared line-caught seabass with a haddock emulsion). In a seaside resort such as Pornic, this eatery with two colourful little dining areas and an open kitchen is most welcome.
15.8km
8
Beau Boucot
Modern Cuisine · Bib
€€
Facing the Grande Plage de Tharon, this bright seaside bistro is an offshoot of chef Mathieu Guibert's restaurant, Anne de Bretagne. You can get a taste of the sea, both in the dishes (some of which, such as the seafood platters, are for sharing) and in the surrounding scenery. Vegetarian and meat options are also served. The impeccable quality of the dishes benefits from the chef's network of suppliers. From the fried prawn amuse-bouche to the new take on vitello tonnato, and not forgetting the smoked trout, everything is on point. The service, provided by a young, smiling team, is the epitom
18.7km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.