The story
The bold transformation of Gaya is complete, revealing a new haven of quietude and high gastronomy. Here on the seafront of Châtelaillon-Plage, the restaurant invites you into an intimate dialogue with the ocean, wrapped in a cocoon of understated elegance. Its cuisine, inspired by the celebrated Chef Pierre Gagnaire, earned a Michelin Recommended distinction—a fitting nod to the precision and soul behind every plate.
Gaya’s menu is built around products of the sea, handled with authenticity and balance. The kitchen, guided by Pierre Gagnaire’s vision, translates the freshness of the Atlantic into clean, confident flavours. To accompany the meal, the wine cellar boasts over 700 international references, curated by Chef Sommelier Paul Fauvel and his team. Their selections range from crisp young vintages to older bottles with history, all chosen to elevate the seafood-centric experience—a true fine dining journey.
Desserts are the domain of Chef Pâtissier Clément Ayache, who refined his craft alongside Pierre Gagnaire in Shanghai. His creations are surprising and original, closing the meal with the same attention to detail that defines Gaya’s entire philosophy. Whether you come for a long lunch or a sunset dinner, this is a place where the sea, the wine, and the pastry meet in harmonious conversation.
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