Sillage

Rating: 13.5
Author: Gault&Millau

17310 SAINT-PIERRE-D'OLÉRON

13.5/20
Chef's Restaurant

3 PHOTOS

Chef: Gabriele Ferri

Budget (€)

Indicative price per person (excl. drinks)

44 to 62

Gault&Millau's review 2026

The best table on the island? Look no further, it's nestled in the heart of Oléron's capital, a pocket-sized table that seats no more than 16 (so don't expect to settle in without a reservation), and where Gabriele and Marie-Nolwenn Ferri, winners of our Gault&Millau Young Talent Award, give their all every day. Alone in the kitchen (without even a dishwasher), the young Piedmontese chef demonstrates perfect mastery over every dish, giving his letters of nobility to mullet, in sashimi, puffed quinoa, burrata ice cream and chard with green sichuan (a dish full of nuances and freshness), then delicately working hake, here poached in olive oil and combined with spinach, pine nuts and a sauce of local Ile et Elle beer, while also being able to rise to the level of the two toques on desserts, with a Dulcey ganache with Lumi seaweed, strawberry, almond crunch and pineau granita and a very precise work on apple (from Domino) confit in cider, lavender panna cotta, pollen ice cream, Breton sablé and salted butter caramel. Dynamic, smiling service led by Marie-Nolwenn Ferri, a highly accessible cellar focusing on independent winemakers, and a varied range of wines by the glass.