Boisvinet - Saint-Gilles-Croix-de-Vie

There were only 4 tables of 2 in tonight, but the waiter took special care of each couple and was genuinely interested in each. I gave him a Huon Pine mouse - the wood is unique in the world, growing only in Tasmania. My husband chose the vegetarian 'menu', while I had the sardines (exquisite) and then the duckling. The peach dessert was also beautiful, as was my husband's cheese plate - well balanced. The decor is elegant, and even though we'd had a 'big lunch' at noon the portions and flavours were just right. The red wine (a St Estephe) was the right temperature. Merci fille fois.

As usual this restaurant does not disappoint. The staff are very friendly and welcoming and explain anything not understood. The food is of a first class quality and is not too expensive. Highly recommended.

I can't fault the welcome at this restaurant. Stefan the maitre d was extremely welcoming and made the visit very memorable. He couldn't have been nicer. My lobster was excellent. Beautiful pudding. We were given a lovely table in the window. Our child is a very fussy eater, but nothing was too much trouble. The chef inquired what our son would eat and made food accordingly. Love the loos. You can chalk messages on the wall. Deservedly in the Michelin guide.

I could not understand how this restaurant had dropped from number 1. It seems that it is down to one very disgruntled diner who had a very unusual experience.We went again last evening. I had been away and we wanted a happy dinner together. We are fussy people not given to superlatives but must give credit where it is due. The service and welcome are second to none. These two lovely people are caring in the extreme. It is their pleasure to look after their guests and they are rightly proud of the food that they serve. They have revamped the menus, possibly to deal with stress on the kitchen at peak times. More choice in set menus, offering higher end dishes and allowing the richer clients a wide range and offering real possibilities for special occasions. We are more regular visitors, more modest in our means. Their "En passant la Vie" set menu is still as good as ever. They have maintained their hallmark dishes: Hachi chic to start with. Marmite terre et mer is an incredibly creative mixture of seafood, fish and foi gras. Yes, you read right and it's wonderful. Carambar flavoured crime brûlée is to die for. On my infernal diet, they allowed me an extra 6 oysters instead of dessert. They bend over backwards to oblige. Neil had rollmops sardines on a bed of red onion confit to start. Wonderfully refreshing, then the Marmite. My main course was fish of the day on fennel. It was quite the best dish that I have ever had there.We have tried other restaurants in the town but keep coming back to this one...every time

I have to admit to having a favourite restaurant and it is this one. Over the years Neil and I have travelled a lot and eat out regularly. Even when we are in St Gilles we like to try different eating places, according to the occasion. It is, however, back to The Boisvinet that we come, especially for special occasions, because they never disappoint us. We are just so well cared for. High level of respect coupled with a warm welcome as if we are family coming home. The menu still has many of the long included items, some would say too long. However, they are house specialities which are delicious and i usually end up choosing them, never regretting the choice. Hachi chic is still a superb entree, and Marmite Terre et Mer, still excellent. Both dishes preferable in the winter months because they are warming and hearty. Neil enjoyed the carpaccio of mushrooms (soup). We both had the lieu jaune which had left the sea only that morning. Incredibly fresh. It was however, the new dessert that bowled us over..the poached pear on a bed of something creamy and delicious which included salted caramel. Highly recommended. The restaurant boasts a solid variety of wines including the much improved Languedoc range. I have reviewed this restaurant before, some time ago. However, so many restaurants give patchy service over time. That is not the case with this one.