Auberge du Moulin Restaurants in Saujon

An elegant treat

Anaïs and Olivier are keen to offer a tasty and inspired menu, as well as a smiling and warm welcome, worthy of a place in which the couple consider themselves lucky to be able to exercise their passion.

Her him

Solid foundations for this young pair with unfailing dynamism. Anaïs trained at La Table de Meursac, with the late excellent Julien Massonnaud, while Olivier learned his skills alongside the very renowned Chef Jacques Le Divellec in his restaurant in La Rochelle. It was during a season on the Island of Aix that the two souls met and never left each other. A mutual experience that the couple intends to share with as many gourmets as possible.

An evidence

In order to get closer to their family, the couple visited a number of establishments. And they had to wait for the very last proposal to immediately fall under the spell of this unusual place: “We wanted to acquire a place located either facing the sea or near a river. So when we saw the terrace overlooking the Seudre... » A place that reflects the image of the two professionals, combining tradition and modernity, with plenty of room for elegance and refinement.

The kitchen

“Tradition and modernity” could also be used to describe Olivier's cuisine, revisiting the great classics of French gastronomy. The epicurean works with quality products, rigorously selected and seasonal, of course. A seasonality that punctuates the renewal of the menu. Meat and fish prepared with great respect, dishes with sauces as generous as they are tasty and homemade desserts that the Chef takes great pleasure in making more delicious every day. Your taste buds will appreciate it.