Au Fil des Saisons

Au Fil Des Saisons is a family-run hôtel-restaurant at the entrance to Luçon in the Vendée, taken over in 2006 by Laurent and Audrey Soulard. It combines a warm, comfortable hotel with six themed rooms and a restaurant, and the property includes a garden, a veranda, a terrace and a covered/outdoor pool open seasonally, offering both dining and overnight stays. The business displays professional accreditations Maîtres Restaurateurs and Qualité Tourisme and is selected by the Michelin Guide under traditional cuisine. The dining room is cosy and seats about 40 covers, while a sun terrace provides 22 additional places; décor and service are friendly and attentive. The restaurant defines its cuisine as a marriage of "Traditions" and "Discoveries": seasonal, refined and inspired by the chef; the kitchen privileges fresh, quality ingredients from largely local suppliers, some organic, and à la carte offerings change regularly according to the seasons and the chef's inspiration. The team also proposes set menus at approachable prices and wine-pairing selections. Specialties include oeufs cocotte with spinach and mushrooms; foie gras de canard with juniper berries and cider balsamic; maigre marinated with citrus and ginger; warm oysters from Beauvoir-sur-Mer with leek and Kalamata; cabillaud crusted with herbs and buckwheat; and confit pork braised with Mexican Hot Chocolate Stout.