Located between Nantes and La Baule, the little Saint Joachim archipelago is a magical place for all those who love nature and beautiful landscapes...Within this phenomenal area, just between nantes and Le Baule, (Brittany) is the Grande Briere Park ( a wild reed and multi-water canal 99,000 acre park) is the tiny island/village of Ile de Fedrun. Here in this tiny village are housed hundreds of reed-thatched roof homes, very reminiscent of charming English cottages. The whole area is surrounded by reed canals, and is home to a multitude of birds of all kinds and descriptions.
Here also, is the 1 star Michelin restaurant called La Mare aux Oiseaux ( The Pond Of The Birds). in the heart of Brière, on the charming and pretty Fédrun island where la Mare aux Oiseaux reigns among lakes and marshes. This establishment perfectly suits the décor surrounding it, it is a traditional thatched reed-roof house for the region.
On the terrace you will be able to enjoy your meal ( in the summer) while enjoying the park where chickens, ducks and birds run and fly around. The name of the restaurant is clearly well chosen! In the kitchen is where you’ll find a Chef whose reputation is well known, a passionate young man, Eric Guérin, offering inventive cuisine while respecting the traditions of the region. He mixes products of the sea with those of the land, and his talent equals his passion. Those who like a quiet meal will be happy to enjoy an ideal gourmet menu, reflecting the Chef’s best compositions.
I had the tasting menu, La Mare Aux Oiseaux and I knew I was hooked, when the bread basket came and I was serves a fluffy, roll stuffed with a puree of sardines ( sardines are famous in the nearby coastal area – in fact the best in the world). It may sound an odd combination, but let me tell you, it was heaven and I could have stopped right there and then and never eaten the rest of the lunch and I would have been satisfied.
But it only got better from there; foie gras beef stew mix with fig and pickle stock reduction, then shrimp filled potatoes raviolis with a cep (eggnog) poured in, then Roasted partridge ( my favorite game bird) and pork rib confit with butternut squash, then scallops, beet and mango combo with duck black pudding on the side and madeleines filled with Roquefort cheese!
All the time, the sweet chirping of caged birds and viewing larger birds just outside the picture window.
Watch out for the future of chef Eric GUERIN, you’ll see his name a lot in the future, I can tell you.
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