Hôtel Anaïade, The Originals City, Saint-Nazaire Pornichet

This little gem of a restaurant in the town centre is intimate, inviting and irresistible. It was opened by a couple of professionals (who met at William Ledeuil's Ze Kitchen Gallery, in Paris); he operates in the kitchen, she front of house. The chef proves himself to be a master craftsman who leaves nothing to chance, and you can expect fresh, local produce based on seasonal availability, gentle and precise cooking, flavours and colours. We feasted on the beef tartare with an iced oyster cream dotted with samphire, followed by unilaterally pan-seared pollock with mashed potatoes and celeriac

Pops is the venture of two fledglings who have flown the cosy nest that is La Mare aux Oiseaux, a recognised incubator of talent. At their restaurant set slightly back from the seafront, Corentin Leverger and Océane Maisonneuve pull out all the stops to delight diners with the freshest of ingredients, such as red mullet, monkfish and scallops. Their subtly creative bistronomy rolls out a feast of textures and bold flavours. Right next door, their bistro Locco serves simpler fare.

This elegant early-20C villa has been done out in a colourful and cosy style, its large windows commanding views of the verdant gardens. Dining alfresco on the lovely, inviting terrace shaded by parasols and surrounded by trees and flower beds is bliss in summertime. The cuisine is traditional with a contemporary twist.

After a period of hopping from one time zone to another (Alain Passard, Corsica, Dan Barber's Blue Hill restaurant in the US), it somehow made sense for Charlotte and Bastien Guillochon to set up shop opposite a port! Their "culinary house" (as they call it) is open from breakfast through to dinner and has plenty of cosy corners. Each dish on the menu starts with the name of a vegetable or fruit: split peas, soupe corse and smoked sausage; Pontoise cabbage, green curry and horse mackerel. This modern cuisine is respectful of the environment and expertly crafted.

A restaurant in the Royal Hotel, typical of the large seaside hotels of the early 20C. The cosy wood panelling and the photos of actors by Studio Harcourt recall the atmosphere of the Parisian Fouquet's. The menu is inspired by brasserie fare (seafood, sole meunière, fillet of beef with Béarnaise sauce, andouillette, profiteroles), but there are also light dishes – as you would expect at a seawater therapy resort.

Simplicity and quality are the watchwords here. Seafood ingredients are treated with the utmost respect: appetising when presented on the plate, then nicely prepared by chef Antoine Le Moal. The starter of crab, prawn and lobster is fresh and well seasoned, the skate wing carefully cooked, and the rum baba adds the final flourish of deliciousness. The modern interior is elegant, and the friendly service comes with a smile.

A prime example of La Baule’s early-20C seaside architecture, this manor house is home to a hotel and a restaurant appointed in a classical bourgeois style whose windows overlook the grounds and pretty terrace. Local lad Jérémy Coirier draws his inspiration from the region (fish, shellfish, Croisic seaweed, Guérande saffron, Mesquer pigeon) to compose a menu that changes with the seasons.