L'Aquarelle
Breuillet, France
⭐1 Star
The Experience
From Michelin Guide
This large contemporary cube of a building is the place to stop off for a gourmet interlude in the heart of the countryside around Royan. Chef Xavier Taffart is the son of an oyster farmer, so he knows a thing or two about Charente oysters. His dishes are testament to his creativity and inspiration, and he works only with the finest local ingredients. A fan of surf and turf combinations, he doesn't shy away from daring pairings: snail ravioli, saffron vegetable tea, fennel; cod skrei confit at 44°C, celery, green apple and boudin blanc sausage, turmeric marinade. The large panoramic restaurant area has a designer decor, including the tableware, which features contemporary porcelain by an artisan in Poitiers and knives by a cutler in La Rochelle. This eye for detail is equally present in the exquisite plating that demonstrates the chef's aesthetic and graphic inclinations.
Unique Things
From Visitor Experiences
Cubist architectural design and artistic plating: L'Aquarelle is housed in an impressive cubist structure, providing a modern and artistic ambiance that complements the chef's creative and exquisitely plated dishes, reflecting an artistic bent in both the food and the setting.
Chef's personal connection to oysters and daring surf ‘n turf combinations: Chef Xavier Taffart, son of an oyster farmer, incorporates his deep knowledge of oysters into his menu and is known for daring pairings such as brill cooked at 57°C with curry of Swiss chard leaves and green olives, and suckling lamb prepared several ways with turnips, razor clams, and chickpea seasoning.
Attention to detail in tableware and cutlery: The restaurant features contemporary porcelain crafted by an artisan from Poitiers and knives made by a cutler from La Rochelle, highlighting a unique focus on design and craftsmanship beyond just the food itself.
Ingredient Stars
From Visitor Experiences
- Charente Oysters: Used by Chef Xavier Taffart, who is the son of an oyster farmer, highlighting his expertise with this ingredient.
- Snails: Featured in snail ravioli, showcasing the chef's creativity in surf and turf combinations.
- Cod Skrei: Used in a confit dish at 44°C, paired with celery, green apple, and boudin blanc sausage, demonstrating the chef's bold pairings.
- Saffron: Used in vegetable tea, adding a luxurious and aromatic element to dishes.
- Fennel: Combined with saffron vegetable tea and snail ravioli, emphasizing the chef's focus on fresh, local ingredients.
Menu & Pricing
Current Offerings & Prices
Menu Options at L'Aquarelle, Breuillet
Set Menus
Menu Dégustation
- Price: €100
- Description: Includes mises en bouche, Tomates Cerises Infusées à l'Eau de Sureau, Stracciatella à la Vanille Fumée, Mouclade/Ecade de Moules, and more.
Menu Autour du Homard
- Price: €145
- Description: A three-course menu centered around lobster, served with a cheese cart and dessert. This menu is available only for the entire table.
Menu Découverte
- Price: €65
- Description:
- Mise en Bouche
- Raviole de Tourteau, Bouillon de Carapace, Gingembre/Vermouth
- Lieu Jaune Confit à 57°C, Jus d'Artichauts & Tonburi
- Le Chariot de Fromages (supplement of €17)
- Sablé Mangue & Chocolat Dulcey, Crème Glacée aux Pousses d'Epicéa
- Optional wine pairing for €30.
Le Menu des Petits Gastronomes
- Price: €25
- Description: For children under 10 years old. Includes a mise en bouche, a main course (fish or meat) with vegetables, and a plate of ice cream.
A la Carte Options
- A la Carte Menu
- Price Range: €65 to €145
- Description: Not specified in detail, but available for those not opting for set menus.
Special Seasonal Menus
- No specific seasonal menus are detailed in the available information.