MAJU

MAJU is a gastronomic restaurant in La Turballe operated by co-owners Marine and Julien. Menus change with seasons and with what local producers provide, presented as multi-course tasting menus of seafood, shellfish and regional produce. MAJU runs hands-on cooking classes—technical sessions and pastry workshops—for small groups, blending chef-driven maritime fine dining with an artful, relaxed atmosphere. Marine is artistic director in a warm, relaxed, unpretentious dining room; service is friendly and professional, placing plate and guest experience central. MAJU's cuisine is rooted in the local terroir with a focus on seafood and seasonal produce. The kitchen uses simple techniques to reveal freshness and natural flavours, relying on short supply chains, sustainable sourcing and an eco-responsible approach to preserve the taste of traceable, high-quality ingredients. Julien Baradel (Chef) leads the kitchen and won the Lebey award for Best Culinary Creation 2024 (fish category); the restaurant is selected by the Michelin guide. Specialties include line-caught whiting (Merlan de ligne); return-from-the-dock seafood selection (Retour de criée); red mullet (Rouget barbet) with seaweed and black garlic; moelleux de Saint-Jacques (scallops with truffle); Pigeon de Mesquer.