La Cabane Bauloise overlooks La Baule Bay, featuring a terrace facing the ocean and cuisine by Ker Astou

On the Atlantic coast, three destinations are redefining the seaside lifestyle in 2026: La Cabane Bauloise in La Baule-Escoublac (44500) for its unique terrace overlooking the ocean,the Hôtel Les Cimes Bleues on Cimes Bleues Beach for its Belle Époque charm, and chef Ker Astou’s signature style, featuring shareable dishes inspired by Senegal and the Breton coast. La Cabanne Bauloise stands out as the new vantage point overlooking the bay, blending the charm of a Parisian brasserie with that of a beach hut. Open from February through December, the restaurant seats 80 indoors and 96 on the terrace facing the Atlantic.

What is La Cabanne Bauloise, and where is it located in La Baule?

La Cabane Bauloise is the beach restaurant atthe Hôtel Les Cimes Bleues, located at 31 Boulevard René Dubois, 44500 La Baule-Escoublac, on Plage des Cimes Bleues. It replaces the former restaurant La Barbade and is the flagship establishment of the La French Collection hotel brand, operated by the Giboire Group.

Overlooking the legendary stretch of golden sand at La Baule Bay, this restaurant boasts a unique status. It is the only restaurant in the bay to offer a terrace that looks directly out over the sea. This location provides an unobstructed view of the Atlantic, from sunrise to sunset.

Open year-round, the restaurant seats 80 indoors and 96 on the terrace. From February through December, it is open Wednesday through Sunday from 11 a.m. to midnight. In July and August, it is open 7 days a week during the same hours.

A friendship that sparked the project

La Cabanne Bauloise was born out of a childhood friendship between Valentin Caro, an interior designer from La Baule, and François Giboire, CEO of the Giboire Group. Both passionate about La Baule, they wanted to create a place that remained true to the resort’s identity.

Valentin Caro, who has long been associated with the Moma Group and is a co-founder of the firm MVP Architecture, has designed the first project for his new firm, Atelier 89. This firm specializes in art direction and interior design.

“A true balcony overlooking the sea, La Cabane Bauloise was born out of a desire to keep things simple while rediscovering the local identity and culture. A new chapter in the life of La Baule has just begun.” — Valentin Caro

What kind of decor and which artisans should be chosen for La Cabanne Bauloise?

The decor at La Cabane Bauloise blends elements of a Parisian brasserie with a maritime theme. Designed to resemble the hull of a ship, the original structure has been preserved. Its weathered wood stretches from floor to ceiling, highlighting the venue’s maritime roots.

Circular benches, hat racks, and red stripes on the columns, counter, and ceiling pay homage to the beach huts of the early 1900s. The red bayadère stripes also evoke the spirit of the Derbys Baulois—the equestrian, golf, and tennis competitions that shaped the resort’s international reputation.

In addition, the leather-wrapped trim, linen cushions, and sheer curtains evoke a saddle-maker’s aesthetic—a blend of sportiness and elegance. The details are crafted by leading French brands.

• Rosatelier: Hand-painted friezes depicting waves and ripples on the walls
• Pierre Frey: large ceiling-to-floor sheer curtain featuring coral, seashells, fish, and seahorses
• Jean Roger: custom-made glazed ceramic wall sconces, abstract sculptures made from seashells
• Table legs decorated with nautical ropes
• Red pinstripe pattern featured on armchairs, benches, and textiles

Who is Chef Ker Astou, and what does La Cabanne Bauloise serve?

The cuisine at La Cabane Bauloise is the creation of Chef Ker Astou, who trained in Senegal under her mother and grandmother, and then at the Mandarin Oriental alongside Thierry Marx until 2024. Her menu is designed to be simple, welcoming, and firmly focused on sharing.

She works with local shellfish farmers, fishermen, market gardeners, and farmers. The oysters come from the Guérande Peninsula (Mesquer) and Marennes d’Oléron (Yves Papin). The fish arrive from the fish markets in Le Croisic and La Turballe, depending on the tides.

The selection of raw fish dishes ranges from sea bream ceviche to whiting tartare. The menu is dictated by the day’s catch: Breton lobster, sole with caper sauce, and sea bass fillet à la plancha. A house specialty, the 30-day-aged Normandy rib of beef is meant for two.

Tapas, comfort food, and a menu for sharing

The menu features a selection of tapas to enjoy as appetizers: pan-seared jalapeños with fleur de sel, and pan-seared cockles with parsley and garlic. When it comes to comfort food, the Burger de la Cabane and penne with lobster medallions are among the surefire favorites.

An exclusively French wine list accompanies the tasting. The atmosphere remains that of a seaside restaurant—generous and unpretentious—where freshness takes precedence over ostentatious sophistication.

What kind of cocktails and atmosphere can you expect in the evening at La Cabanne Bauloise?

La Cabane Bauloise ’s cocktail menu highlights local flavors with the Rouge Passion, a blend of basil-infused vodka, passion fruit, cranberry, and strawberry. At sunset, the Sunset Baulois takes on a tropical twist: rum, mango puree, coconut milk, vanilla, and Angostura bitters.

For a refreshing summer drink,the O’Bau’ combines cachaça, mint, and strawberries. A selection of mocktails rounds out the menu, fromthe Island Kiss to the Summer Dream. The classics (Negroni, Aperol Spritz) and a selection of champagnes are available year-round.

From sunset until late, La Cabane Bauloise opens its turntables to guest DJs. The 90-seat terrace, furnished with benches and director’s chairs, becomes a lively gathering spot. A few steps down, beach umbrellas and lounge chairs on the beach are reserved for hotel guests.

Practical Information: Hours, Directions, Reservations

The exact address is: 31 Boulevard René Dubois, 44500 La Baule-Escoublac. The official website is www.lacabanebauloise.fr. Reservations are recommended during peak season, especially for the terrace and sunset dinners.

From February through December: open Wednesday through Sunday, 11 a.m. to midnight. In July and August: open 7 days a week, 11 a.m. to midnight. The Les Cimes Bleues hotel, which operates the restaurant, will open its guest rooms in June 2026.

How do you choose between lunch, dinner, and an aperitif at La Cabanne Bauloise?

For lunch overlooking the sea, the terrace is still the best choice. Crudos, Guérande oysters, and seabass fillet à la plancha make for a light meal. Expect to spend an average of 60 to 90 € per person, not including wine.

For a special-occasion dinner, the 30-day-aged Normandy rib of beef for two, paired with a fine French wine, will set you back between 100 and 150 € per person. The dining room, with its circular booths inspired by Parisian brasseries, offers a more intimate setting.

For a sunset aperitif, head to the terrace early in the evening with a Sunset Baulois cocktail in hand. Tapas to share and a DJ set are the perfect way to keep the evening going. It’s a good idea to make a reservation first thing in the morning during July and August.

All in all, La Cabanne Bauloise checks all the boxes for a destination built to last: a striking architectural design by Valentin Caro, authentic cuisine led by Ker Astou, a unique location overlooking La Baule Bay, and the momentum of a new hotel brand, La French Collection. For 2026, this opening is sure to top the list of Atlantic getaways.