The story
Annette is a modern bistro at 14 rue Bletterie in La Rochelle, recommended by Michelin in 2026. The Le Fooding guide also listed it that year, placing the restaurant among its 2026 picks.
Audrey Ravard cooked at Numa Muller's restaurant Arles in Amsterdam before returning to France, and she named this bistro after her grandmother. English chef Dale Deakin, whom she met in Arles, works alongside her. The set menu pairs ingredients in unexpected ways. Thinly sliced veal rump sits under an atomic tonnato sauce with smoked mackerel emulsion, fried capers, pickled mustard seeds and dill oil. Meagre fillet comes with roasted fennel, toasted hazelnuts, candied orange peel and a saffron fish fumet.
The dining room is finished in blonde wood and olive green paneling. Outside, a terrace sits under a covered awning on a cobblestoned street. Dessert is a vanilla panna cotta with stewed rhubarb, fresh raspberries and a light gin granita, which ends the meal on a fresh note.
Recognition
Details
History
Back from the port of Amsterdam, where she pampered bellies at Numa Muller’s restaurant Arles, Audrey Ravard has gotten back in the saddle with this cheeky bistro on a cobblestoned street (lots of blonde wood, olive green paneling, a terrace under the covered awning), setting off at a gallop under the alias of her beloved grandmother Annette. It’s a winning return, especially since English chef Dale Deakin (they clicked in the kitchens of Arles) is second to none when it comes to peppering the set menu with modern pairings. Like the ones we had the day we went for lunch: thinly sliced veal rump under an atomic tonnato sauce that combined a smoked mackerel emulsion, fried capers, pickled mustard seeds and dill oil; meagre fillet cleverly combined with roasted fennel, toasted hazelnuts, thinly sliced candied orange peel and saffron-infused fish fumet; then a vanilla panna cotta topped with stewed rhubarb, a few fresh raspberries and a subtle gin granita, to round out the meal on a fresh note. // Pica Bidon