Castel Marie Louise

Castel Marie Louise Restaurant Review:

This opulently decorated seaside villa with its verdant terrace mirrors turn-of-the-century La Baule to a "T." And while chef Éric Mignard's modern, mostly fish repertoire is the model of decorum, the balances and flavors he achieves keep things interesting. Try the mackerels and crawfish in sherry, orange, and saffron; the mullet with endive and pink grapefruit and the flavors of wine and cardamom; the mango calf's head and crawfish fritters; and the Aldudes pork... 500 references in the cellar. Excellent welcome.