La Table du Grand Large

Rating: 13
Author: Gault&Millau

17550 DOLUS-D'OLÉRON

13/20
Chef's Restaurant

BOOK

10 PHOTOS

Chef: David Boyer
Cooking: French | Local | Seafood
Services: Access for people with disabilities | Accomodation | Children's Menu | Private Parking
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

79 to 125

Gault&Millau's review 2026

While neighboring Rétaise has an abundance of luxury hotels, Oléron prefers to keep a low profile, like the Grand Large, an architectural gem built in the 1960s by a disciple of Le Corbusier and nestled in the heart of the dunes facing the Atlantic. This almost mythical establishment has had a turbulent existence over the last few decades, with a succession of takeovers, but now seems to be on the right track since it was acquired by Boutique Hôtels Collection. Open only for dinner, the Table du Grand Large plays on its charms (meticulous comfort, large bay windows overlooking the dunes and the setting sun) to seduce a clientele that appreciates the reassurance of a wise, straightforward cuisine: trout gravlax, watercress saké coulis and horseradish, veal in nori crust and potato pressé with tonka bean, sea bass (from nearby Cotinière) nicely cooked with butternut and a discreet beurre blanc with miso, before two desserts that finish on a high note, with a skilful use of citrus fruit, mint and meringue. Smiling service, a rather expensive cellar that fortunately reserves a few more affordable regional vintages.