The restaurant
Inside the glazed restaurant room of the Atlantide, in front of the blue stairs who leads to the Ocean, you will taste the seasonal cuisine of Chef Jean Brice Ruffroy.
After visiting restaurants of Joël Robuchon 2*, Gordon Ramsay 2* at “Le Trianon Palace”, or being the assistant of Florent Pietravalle where they get rewarded with 1* at “La Mirande Avignon”, the Chef takes the direction of the Punta Lara’s kitchen in Noirmoutier.
Our cuisine
The Atlantide offers a seasonal menu. The Chef works with sea local products.
Regional quality
At the Atlantide restaurant from Punta Lara hotel, tastes and regional qualities are essential, it is why we work with with our local suppliers.
Our cuisine
The Atlantide offers a seasonal menu. The Chef works with sea local products.
Breakfast
Enjoy your breakfast in the restaurant room from 7h30 to 10h30.
Regional quality
At the Atlantide restaurant from Punta Lara hotel, tastes and regional qualities are essential, it is why we work with with our local suppliers.
Flavors from the Island
The “white gold”, or Noirmoutier’s salt is provided by Sebastien Derome, Marias Cholleau salt producer on the island. As for the “red gold” Noirmoutier’s saffron, it is cultivated by Olaf and Virginie. the oysters are produced by Eric Fouasson, from la Gueriniere. And finally our cheeses come from Maitre Beillevaire.
Sea products as fish, seashell and crustaceans are in the center of the menu. We work in collaboration with local productor and loyal suppliers.
Our potatoes come from the agricultural cooperative of the island, famous for its delicious “bonnotte” potatoes with its delicate seaweed flavors.
