Ciro’s & Le Pavillon: at the Hermitage Barrière, La Baule

© L’Hermitage La Baule

Two new culinary experiences at L’Hermitage La Baule – Barrière L’Hermitage La Baule Hotel unveils two gastronomic addresses by the Atlantic: *Le Ciro’s*, a chic seafood restaurant on the beach, and *Le Pavillon*, a green haven in the heart of the palace. Two atmospheres, one spirit of excellence, to be discovered within one of the jewels of the Barrière group.

Barrière L’Hermitage La Baule Hotel: timeless elegance and gastronomic renewal – On the Atlantic coast, facing the ocean’s immensity, Barrière L’Hermitage La Baule Hotel has embodied French seaside elegance for nearly a century. True to its refined spirit, this prestigious establishment today enriches its offering with the inauguration of two culinary addresses with distinct identities: *Le Ciro’s La Baule*, an iconic restaurant set on the sand, and *Le Pavillon*, a green haven right inside the hotel.

Inaugurated in 1926, this white palace with slate roofs is an emblematic figure of the Barrière group. Nestled facing one of the most beautiful bays in Europe, the Hermitage offers direct access to the beach, a Diane Barrière spa, two swimming pools, valet service, and 200 rooms including several sea-view suites. Among loyal clientele, elegant families, and international travelers, it perpetuates an art of hospitality that is both discreet, sunny, and demanding.

© L’Hermitage La Baule

Le Ciro’s La Baule: the spirit of great coastal restaurants

Already iconic in Deauville since 1920, then in Cannes, *Le Ciro’s* now invites itself to La Baule in a sunny and decidedly glamorous version. The terrace, set right on the sand, offers an unobstructed view of the horizon, while the dining room, designed by Friedmann & Versace, evokes the yachting universe: lacquered wood, brass, marine frescoes, and mother-of-pearl details for a chic and bright atmosphere.

On the menu, Chef Yannick Hochet pays vibrant homage to the sea and its noble products: clams from the bay with seaweed butter, mackerel ceviche, langoustines from Guilvinec roasted to order, linguine with lobster from the Breton coasts, or whole fish from the market, grilled or en croûte. The desserts, classic and comforting, conclude with a cult touch: a bucket of mini madeleines still warm, to share among friends or to savor alone facing the waves.

“More than a restaurant, it is an institution rocked by the waves, celebrating the art of living the French way.”
Yannick Hochet, Executive Chef – Ciro’s La Baule

Le Ciro’s is open every day, with continuous service from 10 a.m. to 10 p.m. on the beach, and dining hours from 12:30 p.m. to 2:30 p.m. and from 7:30 p.m. to 10 p.m.

© L’Hermitage La Baule

Le Pavillon: garden cuisine in a bucolic setting

In parallel, the Hermitage unveils *Le Pavillon*, its main restaurant completely reimagined. A true winter garden bathed in light, it stands out for its plant decoration, floral carpet, fruit trees, soft green hues, and its welcoming terrace open on beautiful days. The atmosphere is soft, soothing, conducive to a gourmet break at any time.

Chef Yannick Hochet offers a market cuisine here, simple and joyful, inspired by the products of the Atlantic coast: generous salads with fresh herbs, fragrant grilled dishes, langoustines or fish of the day, côte de bœuf to share, desserts with orchard fruits. All served in a warm setting that naturally extends the peaceful elegance of the hotel. Ideal for a summer lunch or a relaxed dinner, with or without reservation.

“This bucolic haven offers flavorful cuisine that echoes the delights of the peninsula.”
Yannick Hochet, Executive Chef – Le Pavillon

Le Pavillon is open every day from 12:30 p.m. to 2:30 p.m. and from 7:30 p.m. to 10:30 p.m.

© L’Hermitage La Baule

A gastronomic destination by the sea

With these two new restaurants, L’Hermitage La Baule strengthens its position as a gastronomic destination by the sea. One celebrates the spirit of great coastal tables in a glamorous setting, while the other embodies the generosity of a plant-based and spontaneous cuisine. These addresses appeal to both hotel guests and external clientele – whether they are local food enthusiasts, vacationing families, or international visitors seeking culinary experiences on the coast.

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