Chez Valade

The same family has been honing their gift for hospitality and running this inn, formerly a post house, since 1870. Chef Mathias pours his energy into concocting gutsy food with fine produce, harnessing his immaculate technique and inspired talent to the delight of foodies. An experience to be sampled in an elegant interior, whose vintage charm is dotted with modern touches. Attentive front-of-house service by Martial, the chef’s brother. Simpler bistro score at lunchtime. A few rooms for overnight stays.

In a modern interior, this restaurant puts local ingredients centre stage. On sunny days, on the peaceful patio, you will make the connection between the name of this place and its namesake, the Roman general Lucullus, renowned for his lavish dining table. The flavoursome dishes, such as Anjou quail roasted whole, with confit legs, burnt corn purée and royal sauce, are beautifully presented.

Marc Paluszka and Alexandra Vincent have breathed new life into these premises, previously La Chênaie, long run by André Chenu. The couple has transformed this local institution without betraying its spirit. In the kitchen, local sourcing – suppliers are mentioned during service – underpins a small, clear and precise menu. This modern cuisine is dotted with Brazilian accents (a nod to the chef's origins), as evidenced by the cachaça in the baba.

The son and grandson of restaurateurs, Sébastien Boireau had embarked on a different career before ultimately following in the family footsteps. When his culinary vocation called, he opened this restaurant with an elegant little shopfront in the city centre. Here, he has created a refined dining room (wooden seats with cream leather cushions, white walls, mirrors framed by plants). His cuisine is fresh and modern, and as pared back as the decor: scallop carpaccio; veal fillet, carrot mousseline, blood orange jus…

This restaurant housed in an old mill sports a cheerful interior and a splendid fireplace for cosy winter moments. In summer, the riverside terrace is the perfect spot to dig into appetising, market-fresh food, whose original and well-crafted recipes focus on locally sourced produce.

Situated in the heart of the town, this charming restaurant is housed in a 19C residence. At the helm, Pascal Pressac and Patrice Devaine, formerly at La Grange aux Oies, propose a gastronomic experience that brings together fine dining and a delicatessen. In an inviting space that incorporates vintage items into a modern decor, diners can tuck into traditional cuisine that showcases the Charente region. The chef elevates local produce by turning out delicious, well-prepared dishes such as La Rochelle-style chowder or duck with cranberries. In summer, the terrace shaded by a century-old lime t

Housed in an inviting building in the heart of the village of Montamisé, this welcoming restaurant continues to polish its concept. Ludovic Dumont's purposely creative approach is primarily focused on fish and seafood and vegetables, using which he devises multi-course blind menus that are aligned with the seasons. The space is intimate, bright and spruce, and the service is very cordial. There are three welcoming gîtes to extend your stay here.