{"id":171456,"date":"2025-06-03T17:10:27","date_gmt":"2025-06-03T15:10:27","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/06\/03\/heading-west-for-ciros-the-legendary-restaurant-on-bauloise-beach\/"},"modified":"2025-06-03T17:11:41","modified_gmt":"2025-06-03T15:11:41","slug":"heading-west-for-ciros-the-legendary-restaurant-on-bauloise-beach","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/06\/03\/heading-west-for-ciros-the-legendary-restaurant-on-bauloise-beach\/","title":{"rendered":"Heading west for Ciro’s, the legendary restaurant on the beach in La Baule"},"content":{"rendered":"\n

The finest table on the Atlantic coast is now to be found in La Baule. The Ciro’s house, set up on the Hermitage beach, with absolute elegance, between worldly memory and marine modernity. <\/strong><\/p>\n\n

Ciro’s, a seaside legend<\/h2>\n\n

An institution born in Deauville in 1920<\/em>, a haven for the jet set and gourmets alike, Ciro’s is one of those places that stand the test of time.<\/strong> Its name evokes post-race dinners as much as Cannes summers on the Majestic beach. In 2025, Ciro’s continued its westward trajectory, taking over the private beach of the H\u00f4tel Barri\u00e8re L’Hermitage La Baule<\/strong>, facing the ocean with its feet in the sand. <\/p>\n\n

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With this new address, thespirit of the great French seaside restaurants<\/strong> is summoned: luxury without ostentation, extreme attention to the product, and above all, the art of prolonging the moment facing the sea.<\/strong><\/p>\n\n

A solar decor by Friedmann & Versace<\/h2>\n\n

Right from the entrance, the tone is set. The Friedmann & Versace studio, in charge of artistic direction, has imagined an elegant, vibrant universe inspired by yachting chic and marine lines<\/strong>. Lacquered wood, brass, frescoes with shell motifs, comfortable seating… the ambience evokes a still cruise, cradled by the light of the Atlantic. <\/p>\n\n

Inside, the dining room has a contemporary yet timeless atmosphere, bathed in deep marine hues. Outside, the terrace on the sand extends the experience to the horizon<\/strong>, in a perfect fusion of landscape and plate. <\/p>\n\n

An anchored, iodized, essential cuisine<\/h2>\n\n

In the kitchen, chef Yannick Hochet<\/strong> celebrates the sea and its treasures with finesse and no fuss. There’s no superfluous complexity here, just a sincere respect for the product<\/strong>, worked with precision and elegance. Cockles from the bay with seaweed butter<\/strong> (a pure delight), mackerel ceviche<\/strong>, langoustines from Guilvinec<\/strong>, or linguine with lobster from the Breton coast<\/strong> make up a menu that’s iodized, fresh and fiercely local. <\/p>\n\n

Whole fish, from the day’s auction, are served at their best: cooked just right, accompanied by reduced juices, preserved lemon or simple fennel. The sea speaks plainly.<\/strong><\/p>\n\n

For dessert, the menu is more generous: great French classics<\/strong>, homemade sweets and theinevitable bucket of warm mini-madeleines<\/strong>, to be shared right on the table, like a summer ritual.<\/p>\n\n

The chic of the suspended moment<\/h2>\n\n
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A publication shared by Ciro’s Restaurants (@ciros.restaurants)<\/a><\/p><\/div><\/blockquote>\n