Maison Desamy

Previously Alexandre Couillon's sous-chef at La Marine, Simon Bessonnet has set up shop in premises dating from 1860 in the heart of a wine-producing village in the Fiefs Vendéens. But as the contemporary interior he has designed for his restaurant suggests, the chef is very much in touch with the times. Drawing on a regional pantry (trout, scallops, venison), he comes up with bold and original combinations and chooses just the right emulsions, jus and condiments to intelligently boost his dishes (eg citrus clementine on pumpkin, sweet and sour grapefruit with hake). For dessert, his marriage of apple and lovage, fromage blanc mousse and crumble is exemplary.

Michelin-starred status and leadership

• One MICHELIN star; Chef Simon Bessonnet, formerly the sous-chef for Alexandre Couillon at La Marine, runs Maison Desamy in a 1860 house at the heart of a wine village in the Fiefs Vendéens.

Empire-style setting with contemporary interiors

• The dining room is housed in an Empire-style bourgeois house, but the interior is modern, warm, and deliberately contemporary in design.

Local terroir focus with a strong wine program

• The menu highlights local producers and terroir (e.g., asparagus from Langevine farm with sabayon and kumquat; grilled mackerel with leek and cockles), complemented by a well-curated wine list and attentive sommelier service.

Signature Ingredients

• Asparagus from Langevine farm (asperges de la ferme Langevine): Local, seasonal asparagus that forms a signature flavor thread in Maison Desamy's menus; highlighted in preparations that pair the asparagus with sabayon and kumquat, signaling the restaurant's focus on delicate, bright contrasts and terroir from the Vendée region.
• Kumquat: A bright citrus note used to lift the asparagus dish; its inclusion reflects the chef's penchant for precise, vibrant accents and balance of sweet, sour, and herbaceous tones.
• Sabayon (sauce sabayon): A light, airy sauce used with the asparagus, bringing luscious texture and refined French technique that permeates the menu's seasonal and delicate presentation.
• Mackerel (maquereau): A standout seafood dish featuring grilled mackerel; the preparation emphasizes clean, pure flavors and the Atlantic coast's bounty.
• Leek: Used as a supporting element with the grilled mackerel, contributing sweetness and depth through classic French pairing with seafood.
• Cockles (coques): Shellfish accompaniment that pairs with the mackerel, showcasing the restaurant's seafood-forward approach and local produce.

Tasting Menus

• Menu Dégustation en 4 services — €70
• Menu Dégustation en 6 services — €90
• Menu du moment — €40
• Formule du moment — €30