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A pretty stone house a short walk from the Charente, Le Parvis is a modern cuisine restaurant where the chef balances sweet-sour touches and delicate technique in a way that feels considered rather than showy. The garden patio shifts the mood toward tapas and cocktails when the sun cooperates. Service is warm and unhurried. The Michelin Guide has awarded it a Bib Gourmand, which tells you the kitchen punches thoughtfully on price.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Shell-less soft-boiled egg
“A shell-less soft-boiled egg, sautéed asparagus and morels, or a low-temperature duckling, fragrant pastilla and confit of kumquat: everything is emblematic of the chef’s technique and generous nature.”
Michelin Guide -
Sautéed asparagus and morels
“A shell-less soft-boiled egg, sautéed asparagus and morels, or a low-temperature duckling, fragrant pastilla and confit of kumquat: everything is emblematic of the chef’s technique and generous nature.”
Michelin Guide -
Low-temperature duckling
“A shell-less soft-boiled egg, sautéed asparagus and morels, or a low-temperature duckling, fragrant pastilla and confit of kumquat: everything is emblematic of the chef’s technique and generous nature.”
Michelin Guide
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The neighbors closest first
- La Cale Do · 79
- L'IØDE Modern Seafood Eat · 74
- Saveurs de l'Abbaye Eat · 74
- Le Dallaison Modern French Eat · 69
- La Table du Relais du Bois Saint-Georges Modern French Eat · 69
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