George's

The story

George's at Hôtel de Toiras – Modern Cuisine in Saint-Martin-de-Ré, France

George's – A Cuisine of Place in Saint-Martin-de-Ré

At George's, the restaurant within the Hôtel de Toiras on the Île de Ré, the kitchen belongs first to the territory. "The chef is the one who reads its grammar, honours its seasons, and reveals its produce without ever forcing it," the house states. Since 2024, Chef Ronan Fillatre has been the interpreter of this philosophy, bringing a contemporary clarity to French gastronomy that has earned the restaurant a Michelin Recommended distinction.

Fillatre’s career was shaped in some of France's most respected kitchens—Carré des Feuillants in Paris, La Chèvre d'Or in Èze, and L'Incomparable in Aix-les-Bains, where he helped earn a Michelin star—before time in New York and Belgium broadened his approach. At George's, his cooking rests on a precise reading of the raw materials: fish from the morning auction, shellfish from the port, seasonal vegetables, and the island's famed fleur de sel. The menu evolves with each catch, and elegance comes from precision rather than display.

The restaurant's location, at the entrance of the port in the historic capital of the island, places it at the heart of the local food chain. The hotel's philosophy, "Île de Ré, or the passion for produce," describes the island as a garden in the open sea. Fishermen, oyster farmers, and market gardeners are direct partners, and the kitchen's commitment to this closeness is part of the maison's Acteurs Responsables engagement. The result is a modern cuisine that is alive, sincere, and rooted in the specific flavours of Charente-Maritime—from the sea bass and sole of the Pertuis to the butter of the region's dairy tradition.