Situated on a unique site, the Passage du Gois, with the island of Noirmoutier on the horizon, come and enjoy lunch at the rhythm of the tides, facing this mythical passage punctuated by refuges and promontories for late travellers. Chef Stéphane Buron welcomes you to the Relais du Gois, which has been completely renovated in the salorge style and decorated by his wife Karine.
The Relais du Gois' must-try specialities include creative, refined seafood dishes such as creamy chorizo with mussels, lobster vol au vent, sea bass lacquered with sweet spices and squab with cream of pea and Noirmoutier potatoes.
And to finish on a sweet note, the dessert menu features specialities such as fennel confit and vanilla puff pastry, strawberry papillote with rhubarb and Grand Marnier soufflé.
The Relais du Gois' must-try specialities include creative, refined seafood dishes such as creamy chorizo with mussels, lobster vol au vent, sea bass lacquered with sweet spices and squab with cream of pea and Noirmoutier potatoes.
And to finish on a sweet note, the dessert menu features specialities such as fennel confit and vanilla puff pastry, strawberry papillote with rhubarb and Grand Marnier soufflé.
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