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Handmade ceramic tableware sets the tone at this creative bistro in Cognac, where the chef's market-driven cooking leans hard on local produce. Stints at Lucas Carton and Jadis are visible in the technical confidence, but the room has an industrial, arty looseness that keeps it from feeling starched. Foie gras with miso-pickled aubergine gives you a sense of where things are headed: familiar ideas pushed just far enough to be interesting.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Semi-cooked foie gras
“A few examples include semi-cooked foie gras with aubergine pickled in miso”
Michelin Guide -
Grilled line-caught pollock
“grilled line-caught pollock in haddock stock”
Michelin Guide
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