Trained at the Notre-Dame hotel school and then at Ferrandi Paris, Ronan Fillatre built his career in some of France's most respected houses: Carré des Feuillants in Paris, La Chèvre d'Or in Èze, and L'Incomparable in Aix-les-Bains, where he contributed to earning a Michelin star. New York and Belgium then broadened this exacting, international approach to gastronomy.
His cuisine rests on a precise reading of produce and a refined mastery of cooking. Fish from the morning auction, shellfish from the port, seasonal vegetables and Ré salt shape a menu that evolves with each catch. Here, elegance is born of precision rather than display.
Fishermen, oyster farmers, market gardeners, food artisans: the cuisine of George's is built through direct dialogue with those who shape Île de Ré. This closeness, inseparable from the maison's Acteurs Responsables commitment, nourishes a cuisine that is alive, sincere, and crafted to linger in our guests' memory.
