The story
At 39 avenue Louis-Lajarrige in La Baule, Bris'Art Culinaire is the restaurant of chef Guillaume Brisard. His cooking is described as sincere, precise, and generous – a modern cuisine that puts the product and its taste first. This approach earned the restaurant a Bib Gourmand from the Michelin Guide, a distinction that recognises good quality, good value cooking.
The restaurant is open from Wednesday to Saturday for lunch, with a single menu that changes daily based on market produce and the chef’s inspiration. Twice a week, the Table du Chef offers a more intimate, multi-course dinner experience. The website describes it as a rare moment, where guests are treated as privileged invitees.
Beyond the dining room, chef Brisard opens his kitchen for cooking classes. The courses are designed for all levels – whether you are a beginner or an experienced cook. Held in small groups at the restaurant, the sessions are a chance to learn the chef’s techniques and tricks, from simple tips to more advanced methods. The most immersive option begins with a visit to the market in Pornichet to select ingredients before returning to cook.
Brisard also offers a private chef service, travelling to homes between Nantes and La Baule. He adapts the menu to individual tastes and dietary requirements, preparing a full gastronomic meal in the client’s own kitchen. This service is available for weddings, family celebrations, business dinners, and other special occasions. A cocktail dînatoire option, with a selection of savoury and sweet bites, can also be arranged for events.
The website makes clear that everything at Bris'Art Culinaire is built around the product and the taste. The chef’s background includes time in Michelin-starred kitchens, and his current work reflects that precision and generosity. The result is a place where the cooking is both refined and approachable, grounded in the seasons and the local market.
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