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Anne de Bretagne
107  GBP (from)

Anne de Bretagne

France, La Plaine sur Mer


Anne de Bretagne (Loire-Atlantique)

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20 Rooms
Philippe and Michèle Vételé
“A gourmet getaway in a seaside setting”
Maître de Maison - Philippe and Michèle Vételé
On the sand dunes, facing the charming port of La Gravette, Anne de Bretagne is a contemporary villa, perfectly placed to enjoy the best of Brittany. There are breath-taking views over the ocean from the suites and the Italian-style terraces. In the excellent restaurant, Philippe Vételé’s cuisine is inventive with a touch of the sea, in perfect harmony with the wines selected by Michèle Vételé, a highly-recognised sommelier. In season, you can try wild clams with shredded leek. Fish and shellfish create a perfect match: “slow-cooked” line-caught sea bass is served with a sardine concassé, a string of winkles and a sea lettuce emulsion.
Anne de Bretagne

Unique in the world: Philippe vételé’s cuisine is inventive with a touch of the sea.

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On a dune facing the Atlantic ocean, Anne de Bretagne is a hotel offering contemporary seaside architecture and a green setting, with a heated pool and tennis courts as well as spacious rooms featuring elegant lines. The soul of the hotel doubtless lies in its dining room, with clean, airy lines which celebrate the dazzling sea view and Philippe Vételé's inspiring cuisine, enhanced by Michèle Vételé's Food & Wine pairings.

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Facing the sea, the Maison Anne de Bretagne is part of the wild landscape of the southern coast of Brittany and offers a sea inspired menu that champions local fishing.

You can find Philippe Vételé every morning at the port in Pornic selecting seafood for his guests. He supports traditional fishing and the continuation of traditional skills such as barefoot fishing. In his refined, iodic cuisine, one can rediscover long lost ingredients such as salicornia, a small rare plant that grows in briny waters. Local producers are given priority, especially for vegetables and dairy products. Philippe wants to take this further and share his passion for taste and flavours with children, initiating them into degustation of the 4 flavours: sweet, savoury, bitter, acidic.   

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