The story
At Lacertus in Les Sables-d'Olonne, Chef Alex brings a deeply personal vision to the table. His passion for gastronomy, rooted in a family history of butchers and charcutiers, finds its expression in a cuisine that is both inventive and grounded. The restaurant’s name, the Latin word for mackerel, reflects this connection to place—a tribute to a local, beloved fish and a nod to the chef’s own story.
The dining room, overseen by Emeline with attentive and warm service, offers an intimate and hushed atmosphere. Here, the focus is firmly on the plate. Chef Alex works with local producers and market gardeners to craft menus that change with the seasons. The Modern Cuisine is described as evolving, gourmet, and homemade, from the initial amuse-bouches to the final mignardises.
Menus are offered for both lunch and dinner, with options like "L’Odyssée" in the evening, which can include a fish course, a meat course, and a worked cheese course. A recent menu showcased dishes such as confit pork cheek with potato, onion, and smoked sauce, alongside options like fish of the day with spinach, goat cheese, and honey, or veal with carrot, green curry, and kumquat. The kitchen’s creativity extends to a pre-dessert of potato prepared as rice pudding with vanilla ice cream and hay foam, followed by a "Tourbe et cacao" dessert pairing milk chocolate, chestnut, and a peated whisky sauce.
This commitment to quality and a distinct point of view has earned Lacertus a place in the Michelin guide, a recognition that speaks to the careful, personal cooking found here. It is a restaurant where the chef’s lineage and love for local ingredients create a dining experience that is both surprising and sincere.
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