La Chabotterie

With delicacies such as monkfish seared in salted butter, radishes and a pearly curry-colza cream, or saddle of lamb rolled in herbs, minty aubergine and jus of confit tomatoes, MOF chef Benjamin Patissier, who boasts stints with Patrick Henriroux at La Pyramide, Pierre Gagnaire and Anne-Sophie Pic, ticks all the boxes: top produce, consummate skill, crisp flavours and artfully dressed plates. His wife, manager and sommelière, adds the final touch to this fine dining portrait, welcoming diners into a contemporary colourful dining room, established in one of the outhouses of Chabotterie Castle.

A Culinary Journey Through Local Flavors

• Chef Benjamin Patissier, a Meilleur Ouvrier de France, emphasizes the use of local ingredients, creating dishes that reflect the terroir of Vendée while incorporating modern techniques and creativity.

A Historical Setting

• La Chabotterie is located in a beautifully restored historical longère, surrounded by picturesque landscapes of ponds, forests, and ancient stones, providing a unique dining atmosphere that blends history with gastronomy.

Personalized Dining Experience

• The restaurant offers a highly personalized service, with staff trained to anticipate guests' needs, ensuring a memorable experience that caters to individual dietary requirements and preferences.

Signature Ingredients

• Mogettes: A traditional bean from Vendée, often featured in dishes like mini tarts, showcasing local flavors and textures.
• Maigre: A delicate fish served with a unique elderberry vinegar sauce, highlighting the chef's focus on fresh, local seafood.
• Pintade de Challans: A renowned local guinea fowl, prepared with a stuffed zucchini flower and onion emulsion, emphasizing the region's poultry excellence.
• Shiitake Butter: A distinctive butter infused with shiitake mushrooms, served with house-made sourdough bread, enhancing the dining experience with umami flavors.
• Mûre: Blackberries used in pre-desserts, paired with pepper sorbet, showcasing the chef's creativity in balancing sweet and savory elements.
• Apricot: Roasted with honey and served with hay sorbet, this ingredient reflects the seasonal approach and the use of local produce in desserts.

Tasting Menus

• Menu Découverte: €58
• Menu Tentation: €98
• Menu Prestige: €128
• Menu Tentation avec Accord Mets et Vins: €156
• Menu Prestige avec Accord Mets et Vins: €205