La Maison Guillet is a restaurant in Noirmoutier-en-l'Île, the principal village of the Île de Noirmoutier — a low-lying island off the Vendée coast in the Pays de la Loire, accessible by toll bridge or, at low tide, by the ancient Passage du Gois causeway. The island has a microclimate and a distinctive culinary identity shaped by its geography: salt marshes, Atlantic waters, and sandy soils produce three ingredients for which Noirmoutier is celebrated across France — oysters, line-caught bass, and the Bonnotte potato, one of the rarest and most expensive potatoes in the world, harvested in May and June. La Maison Guillet builds its seasonal menu around these island specialities. Pommes de terre de Noirmoutier with beurre nantais is the kitchen's most emblematic preparation — the waxy, lightly saline potatoes are sauced with the butter-and-shallot emulsion of the Nantes tradition, allowing the potato's own mineral sweetness to dominate. Bar de ligne, the line-caught sea bass from the Atlantic around the island, is grilled simply or prepared à la meunière and served whole or filleted. Huîtres de Vendée from local beds are served as an opener. The restaurant closes from November through March; in season, reservations are essential.
Signature dishes
- Pommes de terre de Noirmoutier avec beurre nantais
- Bar de ligne grillé
- Huîtres de Vendée
Good to know
- Known for
- Island specialties including the celebrated Noirmoutier potato (the most expensive potato in France)
- Hours
- Tue–Sun 12:00–14:00 and 19:00–21:30 (closed Nov–Mar)
- Reservations
- Recommended in season; phone +33 2 51 39 09 07
Location
5 Rue Carnot, 85330 Noirmoutier-en-l'Île
46.9947, -2.2527 View on map
Highlights
- Pommes de terre de Noirmoutier with beurre nantais — a celebration of one of France's most prized potatoes
- Line-caught bar de ligne (sea bass) from the Atlantic waters around the island
- Huîtres de Vendée from local oyster beds, served fresh as a natural opener
- Seasonal menu anchored in Noirmoutier's unique island produce and microclimate
- Located in Noirmoutier-en-l'Île, accessible by the dramatic Passage du Gois tidal causeway
Tips for visiting
- The restaurant is closed November through March — plan the visit for late spring through October
- Book well in advance for summer months (July–August) when the island's population multiplies with visitors
- The Bonnotte potato season runs May to June — visit during this window for the most celebrated version of the pommes de terre dish
- The Passage du Gois causeway is only passable at low tide — check tide tables before attempting this crossing
- Oysters are best ordered as a starter in the late autumn and winter months when they are at peak quality; in summer the bar de ligne takes precedence
Accessibility
The restaurant is at street level on the Rue Carnot in Noirmoutier-en-l'Île. Contact the team at +33 2 51 39 09 07 ahead of visit to confirm access arrangements for guests with mobility requirements.
Frequently asked questions
What makes the Noirmoutier potato special?
The Noirmoutier potato — particularly the Bonnotte variety — grows in sandy, salt-influenced soils that give it an unusually waxy texture and a delicate mineral-saline flavour. The harvest is tiny (around 100 tonnes annually), making it among the most expensive potatoes in France.
Is the restaurant open year-round?
La Maison Guillet closes from November through March. The season runs approximately April through October, with peak service in July and August.
How do I reach Noirmoutier?
The island is accessible by the Fromentine toll bridge year-round, or by the Passage du Gois tidal causeway — a 4.5 km road that is open only at low tide. Check tide tables at noirmoutier.com before using the causeway.
Is advance booking necessary?
Reservations are strongly recommended in July and August when the island is at full summer capacity. Contact the restaurant at +33 2 51 39 09 07 as far ahead as possible for weekend tables in peak season.
What is the dress code?
Smart casual is appropriate. The island has a relaxed summer atmosphere and the restaurant reflects this — elegant but not formal.