Restaurant La Quich'notte

In a bourrine (a traditional marsh dwelling with a thatched roof) built in 1903, Kathleen will introduce you to the local produce that her husband David cooks with passion.

The chef and his brigade work with raw produce, as local as possible, with their many partners selected from the short supply chain. Smoked meats, fillings and desserts are all made on the premises, guaranteeing freshness and great flavours on your plate.
David uses a Kamado barbecue from Japan. It is used for cooking and smoking fish, meat and vegetables. He can cook on a grill, stone or charcoal.

Enjoy recipes from the Maraîchines region, such as frogs' legs, eels, caillebotte and Vendée brioche for dessert. The restaurant has a lobster tank, which is available à la carte in two varieties.

The authentic decor with its fireplace, beams and market garden furniture will take you back in time.

The restaurant can be privatised for family or group meals.