Domaine du Bocage

In the stylish Logis de la Chabotterie, a historic stately home in deepest Vendée, 2015 MOF chef, Benjamin Patissier, rolls out a polished, creative score that elegantly and savvily shines the spotlight on local produce. In an interior that mingles rustic charm with contemporary details, he delights our tastebuds with signatures such as flame-seared mackerel from Sables d’Olonne and confit of fennel, or Vendée saddle of lamb in a bread crust, escorted by roast artichoke and delicate tarragon-perfumed gravy. The meal finishes on a high note thanks to the talents of pastry chef, Élie Bremont, wh

Xavier Giraudet, chef at La Robe, has opened a second establishment in a bistro vein. Diners know they are in safe hands here as they tuck into traditional, flavourful and generous cuisine: succulent and aromatic pâté en croûte, melt-in-the-mouth black pudding with mashed potatoes, and a dessert inspired by the Paris-Brest, which is as indulgent as they come. You get up from your table with a smile on your face and your finances intact, thanks to the affordable set menus at lunch and dinner. A bright and modern setting; friendly service from the cheerful waitstaff.

A stone's throw from the church, St André d'Ornay, Welsh chef Nathan Cretney and his partner Solen Pineau run this attractive and discreetly charming restaurant. A palette of soft hues and bare stone walls contribute to the inviting and bang-on-trend decor – just the ticket for an intimate dining space where diners are well looked after. The food reflects regional ingredients and local producers in a creative and refined single set menu that is composed according to what the market has to offer. For an immersive experience, sit at the chef's table right next to the stoves.

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.

The fine dining restaurant of this charming hotel has two plush, stylish dining areas, where guests savour elegant and appetising cuisine that reflects the zeitgeist. Influenced by the region's terroir, the dishes showcase the chef's craftsmanship, particularly in the realm of sauces and jus. The wine list features very reasonable entry-level prices and a fine selection of regional tipples. The service team is unfailingly warm and affable. Brasserie Constance is a more relaxed venue serving traditional cuisine in an atmosphere of simplicity and conviviality.

Previously Alexandre Couillon's sous-chef at La Marine, Simon Bessonnet has set up shop in premises dating from 1860 in the heart of a wine-producing village in the Fiefs Vendéens. But as the contemporary interior he has designed for his restaurant suggests, the chef is very much in touch with the times. Drawing on a regional pantry, he comes up with bold and original combinations and chooses just the right emulsions, jus and condiments to intelligently boost his dishes. As for the desserts, they are models of deliciousness.

Grape vines are a prominent feature of this converted wine storehouse, which sports a pleasant rustic vibe. The food juggles appetisingly between textbook tradition and modern influences: cumin-flavoured velvety carrots, confit of poultry gizzards and gorgonzola crumble; fillet of ling, cream of garden sorrel and seasonal veggies… The menu changes once a fortnight. Fine local Val de Loire wines at prices that make sense. Service with a smile.