Au G’Retz des Saisons, La Bernerie-en-Retz: restaurant in Brittany

True seasonal cooking by Samuel Duchêne, shaped by his travels, with bread made on site every day.

Suggested time: 1 hour 45 to 2 hours 30
Type of place: Contemporary Pays de Retz cooking
Atmosphere: Creative, intimate and open to travel, firmly rooted in the Pays de Retz
Getting there: 17 rue Jean-Duplessis, 44760 La Bernerie-en-Retz

Who this place suits

With family: 6/10
As a couple: 8/10
With friends: 8/10
Solo: 6/10
With a dog: 4/10
Reduced mobility: 5/10

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

In the centre of La Bernerie-en-Retz, Au G’Retz des Saisons champions local gastronomy that never stands still. Chef Samuel Duchêne creates personal cooking that pays attention to Pays de Retz producers while drawing on flavours discovered on his travels. The name states the house rule: the vegetable calendar, the catch and inspiration decide what is on the plate. The restaurant keeps its offer tight: two starters, two mains and two desserts, renewed every month, so the work can focus on textures and seasoning. The bread is made in house every day, a detail that is part of the meal’s identity here. This restaurant brings together the salt of the Côte de Jade, local market gardens and more distant notes without hiding where the produce comes from. Come to discover what the chef is offering today. Booking is strongly recommended, especially at weekends and during the holidays.

What you will see

Chef: Samuel Duchêne.
A short menu renewed every month: an amuse-bouche, then two starters, two mains and two desserts to choose from.
Bread made in house every day.
Techniques and pairings discovered on the chef’s travels.

Practical information

Nearby: La Bernerie-en-Retz beach, Pornic harbour and the fishing huts of the Côte de Jade

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.

Show 6 more tips

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.
Book ahead, especially at weekends and during the holidays.
Walk to the fishing huts along the coast after your meal.

Frequently asked questions

Why choose Au G’Retz des Saisons?

True seasonal cooking by Samuel Duchêne, shaped by his travels, with bread made on site every day.

Which town is the restaurant in?

La Bernerie-en-Retz, Loire-Atlantique.

What kind of cuisine is served?

Contemporary Pays de Retz cooking.

What is the atmosphere like?

Creative, intimate and open to travel, firmly rooted in the Pays de Retz.

Who is the chef?

Samuel Duchêne.

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