The brainchild of Thierry and Julien Verrat, this Charentes restaurant is distinctly bistronomic in style. The menu keeps pace with the seasons. For example, semi-preserved duck foie gras and truffles; tartare of trout with herbs and its caviar or raspberries with pineau des Charentes topping and steamed meringue. On fine days, meals are served on the terrace. An aristocratic yet welcoming setting devoted to good food.