La Folie

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.

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 modest establishment at a remove from the city centre, whose name is a nod to its past vocation as a weaver's house, boasts an inviting interior of exposed stone and wood panelling – the perfect backdrop for contemporary cuisine made with top-notch seasonal ingredients. The short menu is beautifully presented and original, with some unexpected combinations, such as pollock with a helianthus medley, grapefruit and watercress sauce. The food is truly delicious, and that goes for the desserts, too. Don't miss out!

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!

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.

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.

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.