The best restaurants Charente

1 km from Baignes, Michèle and Pierre raise Farm Calves. Michèle makes you enjoy their flavours by follows the calf in blanquettes, roasted, daubes at her farm-inn. Above the room, they have just set up three guest rooms. The little more than the place: Michèle is decorated every year in the most beautiful flowered garden in the village.

An ideal place to dine, whether you are looking for a hot meal, businessmen in search of a business dinner or families on the holiday road. The week you enjoy traditional cuisine, with the speciality of the place L Limousine. On weekends, menus for gourmet cuisine will delight gourmets with gourmet tastes. You can also take advantage of this to pause by stopping at the hotel: The room is 45 € at night, the evening at 58 €.

Run by Véronique and Hervé Colin, this establishment is simple and very popular with the employees, with or without ties, from the surrounding area. To eat there for lunch, it's best to book in advance. The two rooms of the restaurant are animated and noisy with conversations. It must be said that one is not disappointed and even rather happily surprised at this table. The dishes on offer are very classic and prepared in the traditional way. Rather well by the way. The home-made chicken liver terrine is melt-in-the-mouth and particularly tasty. But what we really appreciated was the kind and quick service, the cheese platters very well garnished and varied (there is a tray especially dedicated to the beautiful goat's cheeses), the tray of sugars and chocolates to accompany the coffee. Note also that you can taste the famous Papin oysters.

It was in a calm and tranquil countryside rich in agricultural land that the Jousseaume family was established in 1958. Today, the farm hosts 500 dairy goats on about acres of land. Natural foods (hay, straw, property of the property) provide the necessary assets to obtain a high quality goat goat cheese. In direct sale, Jousseaume offers a range of farm cheeses including Mole, Taupinette (registered trademarks) and all specialties such as the Grand'mémé, Goat Milk Yogurt or Goat Cheese. Also a range of Pineau des Charentes. Possibility to discover behind the scenes of.

In a warm setting, Aline and Christophe Sol let you taste, the eyes closed, the homemade specialities, like these snails, the ris of the calf truffé or a thousand sheet with pineapple accompanied by coconut cream.

This is a house where you love its profession, and that's all the better for everyone. Congratulations to Grégory Tarraud, the owner. In cooking, Jean-Yves Brognoly has lots of qualities… you see the result on the plate: house fat liver and his house jelly in Sauternes (elegant), bouchées petoncles bites (bold), flambées outbreaks of pastis (when French regions are fused), duck sauce of goat sauce (original), pork filet to the two mustards (Jean-Yves thinks of his British clients)… accompanied by a buzet, red or rosé (affordable price), a coastline, a sauternes (at the time of foie gras) or a surprising white and dry graves. That is all well and good.