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“Memorable experience for Sunday lunch”

La Mare aux Oiseaux
Certificate of Excellence
Price range: US$26 - US$32
Dining options: Breakfast, After-hours, Reservations
Restaurant details
Dining options: Breakfast, After-hours, Reservations
Reviewed 19 June 2017 via mobile

The first impression was very positive. The place was almost full.
Food presented in creative way. Each dish combined with so many different sauces, spices, greens, mix of meats, fishes and etc. For my taste some sauces killed the flavor of the main dishes. My favorite one was the meat with greens and sauce which complemented each other very well. Dessert was delicious.
The whole lunch took about 4.5 hours. They let you enjoy each dish slowly with no rush. After the meal, you can take you coffee or drink on the beautiful terrace and enjoy watching chickens and other birds running around the garden.
The staff was young and friendly. But in my opinion, they need to show more interest to the guests they are serving and the explanation about the dishes could be with more passion.
In overall, the experience was pleasant. Tasting delicious food, enjoying the atmosphere, it was really nice way to spent Sunday afternoon
Recommend the restaurant.

Thank taliroma
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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3 - 7 of 811 reviews

Reviewed 6 January 2017

Great room with a HUGE soapstone carved bathtub. There is a small sauna in the garden that unfortunately lost more heat than it generated... but we were there for the food and we weren't disappointed.

Thank Gfree2b
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 20 August 2016

We very much agree with the reviewer from 24 May 2016. The garden is peaceful and provides a lovely atmosphere, the birds roaming freely are amusing (when they're not attacking the clients) but we were woken up by rooster crowing before it was light and continuing through dawn - long before we had hoped to wake up. Since it clearly wasn't the first time this happened, why hasn't something been done about it before now?

It was odd to us that the door to the bathroom and toilet was glass-paned: there wasn't a sense of privacy. We had to studiously avoid that part of the room when the other was in the bathroom.

As far as the restaurant is concerned, the front of house staff was wonderful: present yet discreet, friendly... excellent. The young men and women in the kitchen and dessert-room were delightful and talented. The fish and meats were all perfectly cooked The breads were delicious and the fresh-out-of-the-oven cannelés were the best I've ever had.

No one could say that the chef isn't creative. But the problem for us was the combination of flavors/ingredients that often spoke to the chef's stated affinities for texture and colour while sacrificing a harmony of flavours that work together to create an exciting, good tasting plate of food. For example: foie gras was overly-diluted by cream to the point where a strong lime jelly was the only dominant taste; tubes of smoked eel were a clever idea but, once again, there was so much cream that it was virtually impossible to taste either the smokiness or the eel - yet there was a softened blood sausage that was so strong it covered any taste there might have been (the peas and a crayfish tail were equally overpowered); a perfectly-cooked piece of sea trout was pared with feta cheese, which overwhelmed the delicate fish; a duck breast (I was surprised the tough silver skin hadn't been removed), also perfectly cooked, would have been so much better without the too-strong kalamata olives. The friendly and very competent pastry chef uses quite a lot of coloured white chocolate, which I find too sweet. His ice-creams are delicious. But the avocado-mozzarella ice-cream with tomato and vodka would have been better without the pineapple, which didn't work with the other flavours. When I spoke with one of the cooks, I was told it was to provide acid to play against the ice-cream. While understandable theoretically, and doesn't take into account the fact that it just didn't taste good.

When comparing this restaurant to other 1-star Michelin kitchens where we've eaten, we find this one is lacking. Creativity is great, but certainly not at the expense of taste. The food needs the different ingredients to be integrated, each adding to the other, for a dish that pleases not just the eyes but, above all, the taste buds. In addition, for a Michelin starred restaurant, one expects it to be done in a surprising way.

I'm certain the chef and his team can produce marvelous food. I would like to see more rigour (and less undisciplined creativity) in the choice of ingredient combinations with more thoughtfulness with regard to the final taste.

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Thank Robert B
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 21 April 2016

We spent one night in the superior room perched on stilts right at the end of the garden and enjoyed a 6 course dinner included in their special offer. I can only add to the praise already given by other reviewers. We are lucky to live in southern Britanny and hope to pay another visit. Thank you Eric Guérin for your culinary expertise and imagination and your hospitable and friendly staff for making our stay so relaxing and enjoyable.

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Thank Michèle D
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 9 February 2016

In the middle of an amazing natural environment, stands this unique place hotel and restaurant, owned by Eric Guerin, a guy from the region that came back to his homeland after having travelled in a few interesting places. His cuisine his graphically beautiful, enhances local products with a subtile touch of Asia and of modernity, the result is well balanced, surprising but understandable, and a very interesting value for money !!!

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Thank Jérôme G
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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