La Foret

Picture a sprawling estate (almost 2,500 acres) of woodland, forest, meadows, farmsteads and ponds and now add a 13C castle equipped with all the modern comforts one would expect from a luxury establishment. The former stables have been converted into a dining room that adroitly blends antique and trendy details. The estate’s homegrown produce and aromatic fresh herbs feature prominently on the menu, as kitchen garden recipes vie for pride of place with confidently curated textbook classics. The terrace is heavenly in fine weather.

Deep in the countryside, in a Natura 2000-protected site, this restaurant is housed in a 16C mill. The interior has been refurbished in a contemporary style featuring glass, wood and clean lines, as well as the mill mechanism. Matthieu Brudo elegantly showcases the terroir: Vitrac-Saint-Vincent pork pluma glazed with ponzu and Mornac chickpeas, Limousin beef, Neuvic sturgeon and fish caught fresh in Royan. The wine list, which points to a penchant for natural and biodynamic estates, is the perfect complement to the sincere and generous cuisine.

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

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.

In this contemporary bistro, the chef rolls out a score that is as straightforward and satisfying as the establishment’s name suggests. Bistro classics (think French onion soup, beef tartare, chocolate mousse) rub shoulders with traditional country recipes, on which he puts a savvy new spin. A case in point is the cromesquis of aligot made with fresh Aubrac tome and tarragon-spiked raviole of poultry. The indulgent, beautifully crafted desserts are wickedly enticing, e.g. an apple extravaganza with caramelised apple, granny smith sorbet, apple gel, pastry cream laced with Madagascan vanilla an

In a converted barn that oozes charm, Florent Linard has created an ambiance that is entirely in keeping with his personal style. The open kitchen set beneath rafters sets the tone as he circulates between the kitchen and the tables to welcome guests and take orders. His sincere, honest cuisine revolves around ingredients and flavours: crispy beef tongue seasoned with bottarga, pan-fried foie gras; Dordogne trout cooked on one side, rillettes and escargot beurre blanc.

In the verdant setting of a small wood near the Vienne River, tuck into meticulous cuisine that reflects the seasons: ballotine of guinea fowl with mushrooms and chestnut mousseline; sautéed calf sweetbreads, Madeira reduction and candied celeriac; lychee and ginger pavlova. N.B. You have a choice of two formats – restaurant or bistro – and you can dine on the pretty terrace overlooking the lake.