The story
MAJU is a modern cuisine restaurant in Guérande, cooking with Loire-Atlantique produce at Quai Saint-Paul, La Turballe, France. The Michelin Guide lists it as Recommended for 2026.
Julien Baradel runs the kitchen, and Marine Baradel looks after guests and the room. He trained at the Ferrandi school in Paris and then worked in several starred restaurants. The menu follows local producers and changes with the seasons. Ingredients are smoked, dried or fermented to limit waste.
Mackerel appears in several forms: salted, smoked and flash-seared on the grill, then as a tartare on a tartlet with cucumber tagliatelle. The set menus pair mackerel with horseradish and marsh samphire, and mussels with courgette and marjoram. Le Fooding also described a strawberry vacherin with Brière honey cream and daikon ice cream.
The dining room has hardwood floors, white and pale green walls and an open kitchen. The restaurant is fully air-conditioned, which it announced during a heatwave. Cooking classes run separately, including a technique menu that ends with a chocolate soufflé.
Recognition
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Details
History
MA(rine) takes care of customers while JU(lien Baradel) is hard at work in the kitchen. The duo opened their modernist spot (hardwood floors, white and pale green walls, an open kitchen) on the Quai du Port in La Turballe on December 31st, 2022. That’s where the chef, who used to work for Ducasse, unveils locavore cuisine that’s impressively aesthetic and full of pep! The summer day we went for lunch, after some clever amuse-bouches (Parmesan shortbread topped with minty peas and trout roe, or line-caught hake escabeche enhanced with buttermilk, sherry vinegar and roasted green pepper oil), we had mackerel from the local seafood market prepared two ways – salted, smoked and then flash-seared on the salamander grill, and as a tartare atop a tartlet with Les Jardins de Kerpondarmes cucumber tagliatelle, plus marjoram oil and makrut lime sauce; then a quenelle made with guinea fowl from Saint-Molf, given a twist with mussels from Kercabellec and celery root from Huitric; as a main, a “simple” slow-cooked yellow pollack fillet paired with black olive tapenade, a locally-caught anchovy hollandaise sauce, and a zucchini blossom with green vegetables; plus strawberries prepared as a light vacherin for dessert, with Brière honey cream and daikon ice cream! // Larosé
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