iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroiconBubbleSingleiconBubbleSpeechiconCalendariconCalendarCheckiconCheficonConciergeiconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperience

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

We are checking availability.
Thank you for your patience...

loadingPagePicture
Le Castel Marie-Louise
USD 190.70 (from)
Reserve
view

Le Castel Marie-Louise

FranceLa Baule

Slide
Down

Castel Marie-Louise

  • Cooking Classics
  • Seafront villa from the Belle Époque period

restaurant

restaurant
Rates and services

Menus 39-110 EUR s.i. Carte 71-104 EUR s.i.

terminology: t. = tax, s.n.i. = service not included, s.i. = service included

For your information: 1 EUR = 1.16 USD

Weekly closing

Restaurant: lunch, except Sunday.

Annual closing

Hotel: from January 3rd to February 4th. Restaurant: from January 2nd to February 4th.

Our commitments

One of the oldest Relais & Châteaux homes is proving that loyalty is a sound value.

Thirty-three years ago, chef Eric Mignard decided that his menu would express the flavors and values of his region. He built very close relationships with his local growers based on trust and constant communication. Since the very beginning, the menu has featured fish and shellfish from the Croisic de la Turballe and Audierne wholesale fish markets, vegetables from the farmers' market, honey from Brière and local cheeses. There is always something simmering on the stove in Eric Mignard's colorful, well-balanced and healthy kitchen, which blends a dash of freshness with highly refined pairings. The house grounds are home to an aromatic herb garden and every day the chef shares his passion and tells customers about his recipes. He also teaches local eateries about his dishes. To reduce its environmental impact, the house upgrades its equipment, recycles vegetable oil and gives leftover bread to a job program called Pain contre la Faim, where employees turn it into animal feed.

Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges