Sillage

Sillage, in the heart of Saint‑Pierre d'Oléron, offers a warm, passionate and instinctive approach to modern cuisine. The kitchen honours French fishermen and centres on fish and seafood, applying refined, technical preparations that respect seasonality and provenance. Chef Gabriele Ferri, originally from Piedmont, brings Italian inspirations and, in season, game from his home region to complement the seafood-led menu; an open, thoughtful wine list showcases the craft of the vigneron, and tasting and set menus presented as sequential "waves" surprise and move diners through bold flavours and careful combinations. The restaurant results from more than fifteen years of professional experience by Gabriele and Marie‑Nolwenn Ferri, expresses their shared passion and symbiosis for the craft of gastronomy, and holds a Michelin Guide Bib Gourmand. Located in the centre of Saint‑Pierre d'Oléron, it describes itself as an "endroit chaleureux" and the dining room is presented in gallery images. The cooking is contemporary and seafood-focused, prioritising seasonal, locally sourced marine products with refined technical preparations; Italian influences from the chef's Piedmont origins and occasional regional game are integrated alongside bold, surprising flavour combinations. Gabriele Ferri heads the kitchen. Specialties include Lotte rôtie au beurre (roasted monkfish), Pêche de la criée (market fish, polenta lombarde au miso), Le Mulet sashimi with burrata, Le Poulpe (poached and seared octopus) and La Mer & la Terre dessert (Dulcey ganache with algae).