THE GASTRONOMY

 

Christopher Coutanceau, chef and co-owner

 

The Michelin 3- Star Chef has always been a passionate angler and sailor, and is a fervent advocate of sustainable fishing and anti-waste cuisine. Every morning at the fish auction, the cook-fisherman thoroughly selects the most beautiful local shellfish, crustaceans and line fish. By respect for environment and lifecycle, endangered species and those in breeding seasons are banned from his menus. A cuisine from the ocean to the table.

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Committed "Cook-fisherman"

Sailing his rigid inflatable boat as often as he can, the Chef has always adopted respectful fishing practices. Through his professional and angler practices, he is deeply committed today in raising awareness on the conservation of the ocean and its marine life and fostering small-scale fishing. He collaborates with several associations, such as “Ré Nature Environnement”.
Along with the Bloom association, he actively raised his voice to ban from Europe devastating industrial practices such as  electric pulse fishing and deep-sea trawling. He was awarded the “Prize of Sustainable Gastronomy” in 2019, a first in the Michelin guide history.

 

 

Nicolas Brossard, master of Houses and co-owner

 

Nicolas Brossard, passionate about wine and in love with his profession, was trained in the greatest houses such as Lucas Carton in Paris or the Louis XV in Monaco. Fate then placed him, in 2003, on the road to Richard and Maryse Coutanceau, then in search of a head sommelier. As soon as he arrived, he felt "at home" in this institution in La Rochelle. And when the Coutanceau family decided to retire, Nicolas was the perfect candidate to join Christopher, after five years in the house. In 2007, they bought the restaurant together, in equal shares. Nicolas Brossard, room manager and head sommelier, ensures the excellence of every moment, with an unwavering desire to offer dreams and pleasure.

 

Le Relais & Châteaux
Christopher Coutanceau ***

 

Christopher Coutanceau's cuisine is pure, sensitive and iodized, and he is working on an increasingly eco-responsible menu, pushing 'zero waste' recipes to the limit. In addition to his concern for the environment, the chef also offers a real gustatory discovery, by using fish that are still little known, such as whiting or "vieille", which are fabulous species. Here, in this unique place on the beach of La Concurrence offering a view over the whole bay, the ocean remains the main character. In the dining room, Nicolas Brossard runs la Maison Coutanceau with a concern for perfection. While this flagship table in La Rochelle has proudly displayed two Michelin stars continuously since 1986, it was awarded the long-awaited third star in early 2020.

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La Yole de Chris

 

Christopher Coutanceau and Nicolas Brossard opened their marine bistro in 2018, in the space adjoining the gastronomic restaurant, on the beach of La Concurrence. La Yole de Chris, named after this local beautiful fishing skiff, offers the opportunity to taste the purest expression of returned fishing products in front of the ocean. Produced from local fishing, eco-responsible and respectful of the ocean's seasons, seafood, fish, shellfish and crustaceans are carefully selected at the fish market every morning. In 2020, the Michelin guide awarded "une assiette" to La Yole de Chris, as well as the green badge "Commitment to sustainable gastronomy".

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