The story
Annette brings modern cuisine to the heart of La Rochelle, at 14 rue Bletterie. The restaurant’s approach is clean and contemporary, focusing on precise technique and fresh, seasonal ingredients. With a Michelin Recommended distinction for 2026, it has earned a place among the city’s notable dining addresses.
The atmosphere is relaxed and accessible. Annette offers outdoor seating for those who want to enjoy La Rochelle’s air, and the space is fully wheelchair accessible. The dining room balances comfort with a refined simplicity, letting the cooking speak for itself.
Modern Cuisine is the guiding thread here. Dishes are built around the best of the market, prepared with restraint and clarity. The kitchen avoids unnecessary flourishes, instead highlighting the natural character of each ingredient. The result is a menu that feels both inventive and grounded—a reflection of the chef’s confidence in the product.
Annette is a place for a thoughtful meal, whether you’re a local or visiting La Rochelle. The service is attentive without being intrusive, and the setting encourages lingering. It’s modern cooking done well, in a restaurant that knows what it is and does it with care.
Recognition
Details
History
Back from the port of Amsterdam, where she pampered bellies at Numa Muller’s restaurant Arles, Audrey Ravard has gotten back in the saddle with this cheeky bistro on a cobblestoned street (lots of blonde wood, olive green paneling, a terrace under the covered awning), setting off at a gallop under the alias of her beloved grandmother Annette. It’s a winning return, especially since English chef Dale Deakin (they clicked in the kitchens of Arles) is second to none when it comes to peppering the set menu with modern pairings. Like the ones we had the day we went for lunch: thinly sliced veal rump under an atomic tonnato sauce that combined a smoked mackerel emulsion, fried capers, pickled mustard seeds and dill oil; meagre fillet cleverly combined with roasted fennel, toasted hazelnuts, thinly sliced candied orange peel and saffron-infused fish fumet; then a vanilla panna cotta topped with stewed rhubarb, a few fresh raspberries and a subtle gin granita, to round out the meal on a fresh note. // Pica Bidon
