La Missionnaire, the gourmet restaurant of Hôtel La Mission on the Île d’Yeu, welcomes a new chef: Thomas Ratier. A self-taught chef and passionate craftsman for over fifteen years, Ratier honed his skills in acclaimed kitchens such as the two-starred Amphytrion and Sapiens in Toulouse. Now, he takes on the challenge of embracing the island’s spirit by showcasing its treasures and building close relationships with local fishermen and producers.

His arrival signals a fresh wave of creativity for the restaurant’s second season, while preserving the warm, friendly atmosphere that defines the place. Once France’s leading tuna port, the Île d’Yeu remains deeply connected to fishing. In harmony with this heritage, Chef Ratier offers a sincere, concept-driven cuisine — expressive yet unpretentious, guided by a refined creativity that always lets the product shine. His signature? A touch of acidity, sometimes bold, sometimes subtle, but always essential to enhance the dish.

A Refined and Evolving Menu

Under Thomas Ratier’s guidance, the menu is deliberately short and seasonal: two starters, two main courses, two desserts — a concise yet inspired selection that evolves with the market and daily catch. From Vendée’s coastal classics to select meats, every dish reflects a deep respect for local ingredients and a modern, generous approach to dining.

“La Marée” showcases local seafood: Corcaud oysters, crispy morgate squid tagliatelle salad, smoked tuna from Île d’Yeu… Alongside it, the “Cru” selection features dishes like sea bream ceviche, langoustine tartare, mackerel marinated in cider vinegar, and a briny condiment of cucumber, samphire, and seaweed. Shared braised dishes add a hearty touch — whole hake, côte de boeuf or pork, all cooked with finesse.

Some timeless classics, reimagined, round out the offering: grilled lobster with chimichurri, club sandwiches, and veggie salads.

A Sweet Finale

On the dessert side, the 36-year-old chef strikes a delicate balance between indulgence and freshness: summer fruit pavlova, citrus financier, soufflé chocolate tart, or even frozen fruits in a playful nod to a reimagined "trou normand." A thoughtful, elegant finish to a memorable meal.

“As a chef, I aim to share a cuisine that is clear and sincere — a search for flavor in service of the terroir. Here, people come to lunch, dine, and create memories — whether as a couple, with friends, or family,” says Chef Thomas Ratier.

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More informations : The Restaurant 

Photo credit : @adrienozouf

La Mission d'Yeu, a hotel with 22 rooms and suites in the heart of the Ile d'Yeu.