Where the Loire estuary meets the Atlantic, Anne de Bretagne La Plaine-sur-Mer stands as a beacon of coastal gastronomy, its imposing contemporary silhouette overlooking the intimate port of Gravette. This two-Michelin-starred destination transforms the bounty of Brittany's waters into culinary poetry through Chef Mathieu Guibert's masterful interpretation of terroir-driven cuisine.

Guibert's journey from farmer's son to Michelin-starred chef infuses every dish with profound respect for local producers and the rhythms of the sea. Since earning his stars, this native of the Pays de Retz region has forged unbreakable bonds with fishermen and farmers who share his passion for excellence. His philosophy centers on showcasing the pristine ingredients of the Loire-Atlantique coast without unnecessary embellishment, allowing the natural flavors to speak with clarity and purpose. The restaurant's evolution under his leadership has earned recognition not only from Michelin but also prestigious service awards for maître d'hôtel Claire Bâcle and sommelier accolades for Steve Gellot.

The cuisine at Anne de Bretagne celebrates the daily catch with dishes that exemplify Guibert's refined technique. Signature preparations include lightly cooked prawns accompanied by pommes soufflées and green cardamom infusion, risotto of haddock with langoustine carpaccio and parmesan emulsion, and stuffed monkfish enhanced with mushrooms, celery, and an inspired beef-lobster jus. Each plate reflects the chef's commitment to seasonal availability, with menus shifting based on the morning's market offerings. The tasting menu format allows diners to experience the full breadth of Guibert's creativity, while à la carte options provide flexibility for those seeking specific coastal specialties.

The dining experience unfolds within a striking contemporary space where floor-to-ceiling windows frame ever-changing Atlantic vistas. The modern architecture creates an elegant backdrop that never competes with the natural drama outside, while Claire Bâcle's cheerful yet polished service ensures every detail enhances the culinary journey. Sommelier Steve Gellot curates an exceptional wine program featuring 2,500 references, with particular strength in Loire Valley selections that complement the seafood-focused menu. His expertise earned recognition as the region's top sommelier, while the cellar itself received national acclaim for prestige gastronomic establishments.

Reservations at Anne de Bretagne require advance planning, particularly during peak season when discerning diners seek this rare combination of Michelin-starred cuisine and oceanfront luxury. The restaurant's position within a four-star hotel allows for extended stays, making it an ideal destination for culinary pilgrimages to France's Atlantic coast.