Maison Brume

In the heart of a charming village in the Bocage Vendéen, chef Tanguy Rattier cooks up contemporary cuisine rooted in his terroir, underpinned by brilliant finds sourced from local producers. The hearty dishes are packed with bold flavours: hake steak with aubergine pulp and artichokes, a full-bodied jus; peach and blueberry tartlet with a sweetly tart flavour.