Restaurant La Quich'notte

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

The chef and his team work with unprocessed ingredients, sourced as locally as possible from their many carefully selected short-supply-chain partners. Smoked dishes, side dishes and desserts are all made on the premises, guaranteeing freshness and wonderful flavours on your plate.
Among other things, David uses a Kamado barbecue from Japan. It allows him to use various cooking and smoking techniques for fish, meat and vegetables. He can cook dishes on the grill, on a stone or over charcoal.

Enjoy, amongst other things, local specialities such as frogs’ legs, eels or ‘caillebotte’ for dessert. The restaurant has a live lobster tank, with two different cooking methods available on the menu.

The authentic décor, with its open fireplace, exposed beams and traditional local furniture, will take you back in time.

The venue can be hired privately for family meals or group gatherings.