Lacertus

Lacertus, in Les Sables-d’Olonne, is a gastronomic restaurant whose name derives from the Latin for mackerel, reflecting an attachment to local coastal produce and the chef’s affinity for nearby fish. Chef Alex, who comes from a family of charcutiers and butchers, leads the kitchen and opened the restaurant to pursue a lifelong passion for gastronomy. The house presents fixed menus and curated wine pairings; menus run from amuse-bouches through to mignardises, with the chef’s imagination guiding tasting progressions. Lacertus has been recognised by the Michelin Guide (Selected). The dining room is intimate and velvety with attentive, friendly service; seating is arranged for focused gastronomic meals in a calm setting, and salle service is led by Emeline. The cuisine is modern French: inventive, evolving, gourmet cooking that is house-made and strongly seasonal, with sourcing from local producers. Specialties include confit pork cheek (Joue de porc confite); market-fresh fish with spinach, goat, honey, walnuts, citron and vodka sauce; veal with carrot, green curry, kumquat and reduced jus; a pre-dessert of potato prepared like rice pudding with vanilla ice cream and hay siphon; and Tourbe et cacao — milk chocolate, chestnut, praline-hazelnut ice cream and peated whisky sauce.