Azureva Vendée Océan

Behind its discreet façade, this contemporary bistro is the backdrop for Valentin Guignard's precise and sincere cuisine, which is served up by Meggie Blanc, his partner. Every lunchtime, the chef reworks his carefully crafted set menu using local and seasonal produce – for a price that won't break the bank. He sears the hake to perfection, accompanies it with a silky butternut squash purée, and seals the deal with a light and fresh almond, meringue and Granny Smith crumble. The evening menu is even more ambitious.