MAJU

The story

MAJU, Guérande: Michelin-Recommended Modern Cuisine in La Turballe

A Duo at the Helm

The name MAJU is a simple fusion of Marine and Julien. Marine Baradel, with her background in artistic direction, shapes the atmosphere and guest experience, while chef Julien Baradel commands the kitchen. Together, they run a modern cuisine restaurant on the Quai Saint-Paul in La Turballe, a stone’s throw from Guérande in Loire-Atlantique.

Julien trained at Ferrandi in Paris and worked in several Michelin-starred kitchens before deciding to cook on his own terms. His vision is rooted in the local landscape: he works directly with producers, prioritising short supply chains and a zero-waste philosophy. Smoking, drying, and fermentation are techniques he uses to preserve and intensify the natural flavours of the region’s seafood and vegetables.

Modern Cuisine, Seasonal and Sincere

The menu changes with the seasons, drawing on the bounty of the Atlantic and the market gardens nearby. The “Menu Découverte” (4 courses) might begin with mackerel paired with cucumber, horseradish, and salicornia, followed by mussels with courgette and marjoram, then a “Retour de Criée” – the day’s catch from the local auction – with market-garden vegetables, verbena, and chilli. Desserts include a chocolate, buttermilk, and buckwheat option, or rhubarb with almond and lemon thyme.

A longer “Menu Immersion” (6 courses) adds a blue lobster course with peppers and basil, and a tomato preparation with tuna, caviar, and vadouvan. The lunch menu (Thursday and Friday midday) is a simpler three-course format. All menus are designed to highlight the purity of the ingredients rather than complicated technique.

A Michelin-Recommended Address

The restaurant earned a Michelin “Recommended” distinction in 2026, a recognition that aligns with the couple’s ambition to break with certain traditions of classical gastronomy while maintaining a high level of execution. The dining room is described as warm and relaxed, and the service reflects Marine’s care for detail.

MAJU is open Thursday to Sunday for lunch and dinner, with a reservation policy that includes a bank imprint to prevent no-shows. The restaurant also offers occasional cooking classes where guests can learn professional techniques like fish filleting and sauce-making.