Alexandre Couillon : chef of the Atlantic

A proud ambassador of the island of Noirmoutier in Western France and of maritime cuisine, the double Michelin-starred chef, Alexandre Couillon, continues to inspire visitors to his region. His cuisine focused on produce sourced in the surrounding seas has forged his identity and has proved to be the secret to his success. 

The La Marine restaurant tells the story of a Noirmoutrin couple, Alexandre and Elise, who have owned the establishment since 1999. The restaurant got off to a slow start as without tourists, the quiet island left the restaurant struggling to make it through low-season. It’s thanks to their perseverance and talent that today the restaurant is renowned amongst foodies. They earned their first Michelin star in 2007, followed by a second in 2013. The Netflix series Chef’s Table France dedicated an episode to discovering the chef’s story and his cuisine. The icing on the cake came a few months later as he was named Chef of the Year 2017 by the prestigious Gault&Millau. 

In 2019, Alexandre Couillon featured among the 180 restaurants named in Les Grandes Tables du Monde, a list compiling the world’s gastronomy elite. This honour is recognition of his culinary genius and creativity focused on local cuisine and a strong heritage. It’s the worldwide recognition of an entire branch of French gastronomy.

Alexandre Couillon has been crafting his menu from the fish market at l’Herbaudière port for over 20 years. His aim is to convey his emotions through his food. His dishes are inspired by the smells, sensations and sights he experiences on long walks around the island. His cuisine is an ode to Noirmoutier and its maritime heritage. 

The menu is a fish-lover’s dream: from seafood and shellfish, lobster to cod, and other catches from the Atlantic. He was one of the first chefs in France to use the Japanese technique Ikejime for some of his fish dishes. To accompany his rare delicacies, the chef proposes vegetables sourced from the local terroir. 

His standout dish, Erika, is directly inspired by the sinking of the oil tanker Erika which resulted in a major oil spill off the coast of Brittany. The dish represents the chef’s memory of this environmental disaster. Erika is a white plate with a black smudge in the centre. The smudge is in fact a poached cold water black oyster with Colonnata lard and squid. 

Latest News

Our 5 modern villas to discover February 26, 2021

Our 5 modern villas to discover

We have the pleasure to present you our most beautiful modern villas that will make you dream.Prestigious villa in...

When major fashion brands take over your interior design December 15, 2020

When major fashion brands take over your interior design

Haute couture, fragrance and leather goods are sectors in which luxury houses like Louis Vuitton, Dior, Sonia Rykiel, Christian Lacroix...

Career interview : Vanda Demeure December 15, 2020

Career interview : Vanda Demeure

Tell us your story.I’m Russian, and I speak fluent French and English. Together with Laurent Demeure, we chose to...

Consult the archives

Our agencies

Coldwell Banker® is the most dynamic network in the luxury real estate market with 12 openings in 2019 alone.
Today, Coldwell Banker Europe Realty counts 40 offices and 300 real estate agents.