The best French cuisine restaurants New Aquitaine

Under the cliff cliff, the Jugie family has been at the helm since 1947 and does not need to learn the job: The staff were friendly and helpful. The country's products are honoured and well prepared: crystallized or enchaud duck thigh, hen thigh, ceps omelet, etc. The Basement Base is a menu for itself: duck foie, green salad, duck sleeves, vegetables, fries, goat cheese Rocamadour… The regulars attend the establishment for the menu of the day, unbeatable with its soup served in winter, then the entrance, the dish and the dessert always renewed (delicious crumbled to strawberries, chestnut cake…). You can sit on the terrace with views of the valley or under the cliff, or in the cave hall. The house also provides group hosting and even organizes day visits. Note the external toilets, with a "panoramic" expectation: never seen elsewhere.

In this very surf decoration that invites July in winter, we suddenly take flip cravings. Only lack vahinés. In focusing a little the eye, we see that this decorum does not negate its two-sèvrienne: all over the world, parthenaise meat is honoured. Hamburgers, the Grand Canyon (bread, cheese, two steaks, topping) neighbor monkey (bread, chicken, barbecue sauce, topping, grated cheese). We welcome at the same time the presentation of these sandwiches, desirable to wish and leave a plate very easily unlocked - which can be important when you eat hamburgers… - Salads are not left. La's, for 16,50 euros, mix with bliss, rafting, smoked salmon, crevettes pink shrimp, guacamole, toast, tomatoes, egg, lemon and cocktail sauce. That alone! The bamboo screens invite even in the large toilets (clean and clean).

In a rather trendy and simple, young people and less young people mix. The atmosphere is very friendly, welcoming. This restaurant and tea room is popular for its lunch soups, sandwiches, salads, prepared in an authentic cuisine using fresh local produce, or for its teas and pastries at any time of day. Here you are explained the source of all products coming in small quantities and of a high - quality.

Located on the road between Rochefort and Royan, Relais de Cadeuil enjoys a central position just a few kilometres from Saintes and Royan. You can't miss it and it's good! The hotel has a wide range of menus for everyone. The Midi formula is ideal for small budgets with a buffet of appetizers, a dish of the day and dessert while children will enjoy their syrup in the water. Several other menus come down to the map (gourmet menu, why not, gastronome). In particular, you can enjoy Périgord salad, 6 oysters or a homemade homemade liver and onions. The duck is also in honor with the magret and the conflict, but also the fish in the image of the white butter line. Welcoming and warm welcome; a simple address for lunch or spend the night in one of the rooms.

This restaurant is located in the La village, a few steps from the Palmyra Zoo and the ocean. By entering, you will be seduced by a recently renovated room that offers a beautiful space bathed in light. We also appreciate the warm welcome made by a dynamic team that has only one desire, that you spend a good time. The service is cared for and allows you to take its time to enjoy a homemade kitchen. For lunch, take advantage of the-hour formula offering good value for money. In the evening, take your time around a beautiful salad (Parisian, Earth & Sea or Land), a carpaccio of salmon or beef, soup with seafood or meat served with fries and salad (tender, tender pig). Side dessert, you will probably appreciate the lemon pie in our way or the bowl of homemade chocolate.

Held by a young and friendly couple, Guillaume and Laëtitia (Laëti for the regulars), this bar-restaurant is a place of meeting in the popular atmosphere. The room was very clean and the room was very clean. The room was clean and clean. A simple and good day dish with two vegetables. Fine boudin pie with apples, kidney cassolette, cream volaille steak, rice and small carrots, square of pork patties. In dessert, tumbling, lightning, Bavarian with both chocolates. Note in the complete working menu the plate of several cheeses put on the table. As for the adeptes of calf sauce, it is Thursday that they fill the recovering. The restaurant is open in the evening for groups on reservation, with suitable menus. Two available rooms, one on the floor with air conditioning and projector for meetings. 

Relais des Forêts offers traditional cuisine that highlights local products. The chef prepares his foie gras, served with black cherry jam and gingerbread, soft beef sauce with wine and fish: crust cod fillet of Cantal, red mullet, without forgetting the cake creusois with hazelnuts! On request, you can book specialties and limousine auvergantes including truffade, melt creusois or pâté with potatoes.

A historic establishment in this small town, first relais and a good family table. Taken up a few years ago by Lucie, the restaurant serves local cuisine, traditional and creative dishes that appeal to the know-how of local artisans and breeders: Excellent calf coast with morels sauce, pigeons, limousines meats, ris cooked veal, delicious foie gras… in generous portions. To do nothing, the service is smiling.