Restaurant
MAJU
La Turballe · Loire-Atlantique
Facing the fishing harbour of La Turballe, MAJU brings together Julien Baradel’s inventive seafood cooking and the welcoming world created by Marine. The couple champions sensitive gastronomy, attentive to the fish auction’s catch, nearby producers and limiting waste.
- Suggested time
- 2 to 3 hours
- Type of place
- Contemporary seafood gastronomy with short supply chains, an open kitchen, smoking, drying and fermentation
- Atmosphere
- An intimate contemporary bistro overlooking La Turballe harbour, with a welcome designed by Marine
- Getting there
- 18 quai Saint-Paul, 44420 La Turballe
Who this place suits
- With family
- 7/10
- As a couple
- 8/10
- With friends
- 8/10
- Solo
- 6/10
- With a dog
- 4/10
- Reduced mobility
- 8/10
These scores are calculated from what the page records: official rating, facilities, difficulty, duration and location. They are a guide, not a substitute for contacting the venue, especially about accessibility.
About
The name MAJU combines the first syllables of Marine and Julien Baradel. He cooks; she shapes the visual identity, the atmosphere and the welcome. This partnership explains a spirit less ceremonial than some great restaurants, but just as attentive to detail, where the setting, the pace of service and the taste of coastal produce work together. The location on Quai Saint-Paul naturally puts local fishing at the centre. Julien Baradel sources fish and seafood from nearby suppliers and pairs them with vegetables, herbs and local ingredients. Seaweed, samphire and sea notes appear regularly, while the recipes change with the catch. After Ferrandi and experience in gastronomic restaurants, Julien Baradel chose a more personal expression of his cooking in La Turballe. MAJU’s environmental commitment goes beyond the menu: smoking, drying and fermentation help make better use of ingredients and limit waste, adding depth to the flavours.
What you will see
- Chef: Julien Baradel, with Marine on art direction and front of house.
- MAJU combines the first syllables of Marine and Julien.
- Julien Baradel studied at Ferrandi and worked in several demanding houses.
- Fish from the La Turballe auction, seaweed and samphire.
- Smoking, drying and fermentation to limit waste.
Tips on the spot
- Book ahead for weekends and holidays, and make sure the booking is confirmed.
- Check the exact days and times of service, which can vary with the season.
- Check the current menu and prices: an old photo of a menu is not a guaranteed offer.
- Mention allergies, intolerances or dietary needs when you book, and ask which vegetarian options are really possible.
- For a special occasion, mention it discreetly when booking.
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- Ask about alcohol-free options and say your budget if you want a wine pairing.
- Check cancellation and deposit conditions, if any.
- With reduced mobility, confirm the route, the dining room and the adapted toilets.
- Allow enough time for a menu in several courses, and avoid an appointment straight afterwards.
- Walk around the fishing harbour before your meal.
- Allow time for a full tasting menu.
Frequently asked questions
Why choose MAJU?
Facing the fishing harbour of La Turballe, MAJU brings together Julien Baradel’s inventive seafood cooking and the welcoming world created by Marine. The couple champions sensitive gastronomy, attentive to the fish auction’s catch, nearby producers and limiting waste.
Which town is the restaurant in?
La Turballe, Loire-Atlantique, facing the fishing harbour.
What kind of cuisine is served?
Contemporary seafood gastronomy with short supply chains, an open kitchen, smoking, drying and fermentation.
What is the atmosphere like?
An intimate contemporary bistro overlooking La Turballe harbour, with a welcome designed by Marine.
Who is the chef?
Julien Baradel, with Marine handling art direction and welcoming guests.
Stay in La Turballe
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Traveller reviews
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