On the harbour of Saint-Martin-de-Ré, George's is the restaurant of the five-star Hôtel de Toiras. Its blue-and-white dining room opens onto the quays and the boats, elegant without ceremony. Behind a wide window, the open kitchen reveals the chef at work.
The menu follows the catch and the seasons. Seafood takes pride of place, sourced from the island's own fishermen, alongside fine cuts of meat, while herbs and edible flowers run through every plate. A few dishes have become signatures: lobster pasta, a whole kilo sole, chocolate praliné.
The wine list bears the expertise of Éric Beaumard. The cellar occupies a 12th-century tower, the oldest part of the house.
On the quayside, Clarisse et sa terrasse serves a freer menu, from noon to 10 pm, with no reservation required.