Chambre D'Hôtes Les Jards

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.

In the same plush bourgeois edifice as its parent establishment, La Patte Noire, the vintage-appointed La P’tite Patte bistro occupies the ground-floor. The unfussy, wholesome score shines the spotlight on top-drawer produce, examples of which range from a succulent beef-carrot terrine savvily paired with a warm caper and gherkin dressing to tapilla of Iberian pork, wickedly flanked by crunchy fries cooked in beef tallow. Hunger obliterating, throbbing with big-boned flavours and delicately crafted – hard to beat!

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 magnificent 17C tuffeau and granite château is already worth a visit for its rich chequered history and its 800m² cottage garden, voted the most beautiful cottage garden of France in 2016 and 2021. Guests are welcomed beneath a 13m-high dome, before progressing into one of two dining rooms, both of which sport high ceilings and crystal chandeliers. This glamorous interior is fully equal to the fine dining experience of contemporary cuisine: wafer-thin tartlet of aubergine caviar, prawns and radishes; guinea fowl, herb butter, mashed potato and autumn veggies; roast figs in port wine, almo

This appealing cuisine ticks all the boxes: quality ingredients, bold flavours and appetising presentations. A starter of delicate mushroom ravioli, ricotta, spinach and fried egg; a main dish of guinea fowl with porcini, herb gnocchi, chestnuts and Brussels sprouts. The restaurant is housed in a château – now a hotel – set in wooded grounds. Accommodated in a glass-paned extension, the dining room overlooks the gardens.

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.

Presiding over its grounds, this charming 19C château houses a lovely restaurant on the first floor. Done out with carpeting, beige walls, colourful wallpaper, mouldings, mirrors on the ceiling and a large fireplace, the space is modern and inviting. Chef Adrien Roux expertly selects top-quality seasonal ingredients for his set menus: trout roe, hand-dived scallops, lobster from Brittany and rabbit from the Vendée… And how could we forget the famous pata negra bellota, which not only gives the restaurant its name, but also lends an indulgent touch to a number of dishes. Generosity, colour and