Le Moulin à Vent

Le Moulin à Vent is a contemporary, seafood-focused restaurant that prioritises authenticity and seasonal local produce from agriculture, fishing and regional breeders, including lamb from Vincent Lecostey of Jobourg. Its dishes mix local identity with external influences and the team offers multiple set menus — Cap Cotentin, a five-course tasting and a six-course Signature — alongside a focused seafood sequence highlighting langoustine, ormeau and lobster. The house describes its approach as eco-citizen and eco-responsible, aiming to preserve taste diversity while supporting the local economy, and it has been recognised regionally, featured by Gault et Millau and listed in selected guides. Situated a few steps from Port Racine and the Jacques Prévert memorial garden, the dining room faces the Anse Saint Martin on the Pointe du Cotentin and benefits from a seaside setting that evokes regional coastal character; seating and service are by reservation with specific lunch and dinner seatings. The cuisine is contemporary and seafood-led, combining modern techniques with international influences, including a dedicated Japanese-traditional menu, and it transforms seasonal, locally sourced raw produce into composed multi-course menus. Antoine Fernandes leads the kitchen, has authored a book on playful wrapped preparations and explores texture and contrast — sweet and acidic, soft and crunchy — in his cooking. Specialties include Frites de céleri; Kebab d'Agneau confit «Roussin de la Hague»; Poisson du jour with soy butter and miso aubergine; Asperge with lemon mousse and crumble; the Menu Japon Tradition (sashimis and kasujiru); and the Signature sequence: langoustine, ormeau, homard.