Marine Noirmoutier-en-l'Île

Awards

MICHELIN Guide

Three stars restaurant, 2024

All Michelin stars in Noirmoutier-en-l'Île All Michelin stars in France All 3 stars Michelin in Noirmoutier-en-l'Île All 3 stars Michelin in France

Green star, 2024

All Michelin Green star in in Noirmoutier-en-l'Île All Michelin Green star in France

OAD

European Restaurants 2024, 22

All OAD European in Noirmoutier-en-l'Île All OAD European in France

La Liste

La Liste, #118

All La Liste in Noirmoutier-en-l'Île All La Liste in France

Restaurant Ranking

Restaurant Ranking 2024, #5939, PRO #14.00, USER #0.00

All Restaurant Ranking in Noirmoutier-en-l'Île All Restaurant Ranking in France

Gault & Millau

5 Torques, 2021

All Gault & Millau in Noirmoutier-en-l'Île All Gault & Millau in France All Gault & Millau 5 Torques in Noirmoutier-en-l'Île All Gault & Millau 5 Torques in France

Gault & Millau Public Mark

19 / 20

Chef

Alexandre Couillon

Cuisine

Creative, Seafood, French Seafood

• 2024
• 2023
• 2017

10 / 10

Dinner at La Marine

on 01 Sep 2024

by Gerhard Huber

Lunch and dinner on the same day, heaven and earth.

10 / 10

Lunch at La Marine

on 31 Aug 2024

by Gerhard Huber

Atelier La Marine, led by Chef Alexandre Couillon, is a three-Michelin-star restaurant in Noirmoutier, France. Known for its inventive use of local ingredients, especially seafood and coastal plants, La Marine emphasizes sustainability, earning a Michelin Green Star. The restaurant showcases the island's terroir through seasonal, creative dishes paired with Loire Valley wines. Couillon’s culinary philosophy is deeply rooted in locavorism, reflecting the island's maritime heritage. The dining experience... More

Atelier La Marine, led by Chef Alexandre Couillon, is a three-Michelin-star restaurant in Noirmoutier, France. Known for its inventive use of local ingredients, especially seafood and coastal plants, La Marine emphasizes sustainability, earning a Michelin Green Star. The restaurant showcases the island's terroir through seasonal, creative dishes paired with Loire Valley wines. Couillon’s culinary philosophy is deeply rooted in locavorism, reflecting the island's maritime heritage. The dining experience is elegant and immersive, consistently praised for its innovative and flavorful presentations. Less

10 / 10

Lunch at La Marine

on 28 Jul 2023

by Gerhard Huber

Alexandre Couillon, born in Dakar, Senegal in 1975, honed his culinary skills in the Loire Valley before taking over "La Marine" in Noirmoutier from his father in 2000. Now boasting three Michelin stars, his innovative dishes celebrate the best of local ingredients and the sea's bounty. Couillon's culinary finesse extends beyond the restaurant, with cookbooks and media appearances, where he champions sustainability and supports local producers. A rising star in French cuisine, his journey inspires... More

Alexandre Couillon, born in Dakar, Senegal in 1975, honed his culinary skills in the Loire Valley before taking over "La Marine" in Noirmoutier from his father in 2000. Now boasting three Michelin stars, his innovative dishes celebrate the best of local ingredients and the sea's bounty. Couillon's culinary finesse extends beyond the restaurant, with cookbooks and media appearances, where he champions sustainability and supports local producers. A rising star in French cuisine, his journey inspires gastronomy enthusiasts worldwide, leaving a lasting impression with every visually remarkable dish.

Our extraordinary culinary journey at "La Marine" in Noirmoutier-en-l'Île took us on a captivating exploration of the sea's treasures. With an impressive lineup of five different fishes—Red tuna, Small peach mackerel, Whiting, Grilled monkfish, Turbot, and Pollack—the dining experience was truly exceptional.

In awe of Chef Alexandre Couillon's expertise in preparing seafood, we marveled at his mastery. Having learned the Ikejime technique from Okuda-san, owner of the famous Kaiseki restaurant in Ginza, Tokyo, he ensures the fish is treated with the utmost care, resulting in flawlessly grilled fish on the skin using a Plancha grill, preserving pristine flavors without any smokiness. His sauces, light yet brimming with acidity from unusual garums like Pin Vinegar, elevated each dish to new heights.

From the vibrant Red tuna, delicately accompanied by candied egg yolks and onion juice, to the Small peach mackerel, exquisitely grilled with beetroot and parsley, every bite transported us to a realm of culinary excellence. The Lobster and Osciètre caviar flan, immersed in green crab broth and marsh herbs, was an indulgent symphony of flavors.

The Whiting, creatively paired with courgette, fig leaves, and fennel butter, and the Grilled monkfish, complemented by green beans and almond milk, showcased Chef Couillon's unparalleled artistry. The Turbot, skillfully presented with tied chard and head juice, and the Pollack, accompanied by field carrots and pine butter, further solidified the notion that we were experiencing a culinary masterpiece.

For dessert, the refreshing Cucumber infused with elderflowers and the intriguing Sea Lettuce, served with buckwheat and caramel and a burst of citrus fruit, left us yearning for more—both low in sugar and great in taste.

The whole dining experience at "La Marine" was remarkable. Chef Couillon's dedication to showcasing the bounty of the sea, combined with his unique culinary approach, has earned him well-deserved three Michelin stars. It's an unforgettable culinary journey that will remain etched in our memories, forever cherished as one of the most extraordinary dining experiences we have encountered.

As a passionate lover of Japanese cuisine, I can confidently say that this is the best cooking of fish I have ever encountered, surpassing even all of my experiences in Japan. Kudos to Chef Alexandre Couillon and his lovely wife for creating such an enchanting dining experience at "La Marine." Their passion for sustainable seafood and dedication to using the best ingredients shine through in each dish, making it an exceptional destination for any discerning food lover. Less

Dinner at RESTAURANT LA MARINE-NOIRMOUTIER

on 31 Dec 2017

by Jason Wang

Chef Alexandre Couillon and his cookbook + a jar of sea salt ?‍?? Thank you!!!
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La Marine, Noirmoutier-en-l'Île (May 2017)
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