RESTAURANT LE ROBINSONSAINT-JEAN-DE-MONTS
Outdoor seating available in season Cuisine Montoise specialities : The chef at Le Robinson, Nicolas Izard, welcomed a former fisherman to his kitchen and listened to him describing the traditional way of cooking and eating sardines from Saint-Gilles-Croix-de-Vie. Now, the chef offers his own CUISINE MONTOISE version of locally-caught sardines and smoked leeks from April to September, served with braised Vendée haricot beans, tomatoes, marsh samphire and garlic-flavoured gralaïe. For those who enjoy cooked oysters, Le Robinson’s menu also includes 6 Vendée oysters steamed in barberry butter and shallots, with crushed fresh herbs and a lavender-flavoured sweet wine emulsion. Available in February, March, October and November.