The story
A few steps from Port Racine and the garden dedicated to Jacques Prévert, Le Moulin à Vent sits with a direct view of the sea across the Anse Saint Martin. The restaurant’s setting is quiet and unpretentious – a place where the horizon becomes part of the meal.
Chef Antoine Fernandes leads the kitchen with a clear philosophy: he brings together softness and acidity, tenderness and crunch, crispness and creaminess. His cooking favours authenticity and highlights local seasonal ingredients, which he interprets through a lens he calls “cuisine d’ici & d’ailleurs” – a modern cuisine rooted in the Cotentin peninsula yet open to global influences. This approach, he explains, preserves diversity of flavour and promotes a regional identity, an eco-responsible gesture that supports the local economy.
The Michelin inspectors have taken note, awarding the restaurant a Recommended distinction for 2026 – a quiet recognition of the chef’s consistent, thoughtful work.
The menu changes regularly. One current offering, “Au gré du vent” (with the wind), is a three-course menu at €39. It might begin with asparagus and lemon, or a pigeon tataki. The main course could be the day’s fish with soy butter and wasabi purée, or a gua bao of confit lamb from the “Roussin de la Hague” breed, raised just a few kilometres away in Jobourg by Vincent Lecostey. Dessert might be a warm-cold apple creation or a sponge cake with kinako and miso caramel ice cream. For those who want a deeper exploration, a five-course tasting menu at €85 offers a mix of the chef’s signature dishes and seasonal inventions.
Le Moulin à Vent is open only by reservation, from early April to early October. The restaurant serves lunch at 12:30 and dinner at 19:30, seven days a week, but only if guests book ahead – without a reservation, the doors stay closed. There is free private parking.
This is a place where the sea, the land, and the chef’s curiosity meet on the plate – simply, without fuss, and with a clear sense of place.
Recognition
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