Poitou-Charentes

The Cayenne receives you at any time for a small tasting summer of seafood. There is a good value for money, but not to go there when the restaurant is crowded with tourists. The reception will feel there. Otherwise, the products are fresh, we eat for their money, and the choice of the card is quite wide. Specialized in seafood products, the Cayenne also offers a p'tit glass of cognac by drink!

This family-run bistro enjoys a beautiful location in the heart of a shady square. The opportunity to offer a quiet break away from the beaches. The staff were very friendly and helpful. The chef puts on fresh and local produce what is seen in the plate and on the seafood platters willingly generous. The cook is fair and the accompanying sauces are tasteful. In short, simple and efficient local cuisine. The St George's timblings and home crab and shrimp ravioli will be noted. On the fish side, the restaurant offers a sea saucraut with 3 fish or garlic and parsley snacks. The dessert honors the famous Love Well, to be enjoyed without moderation.

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.

The hotel's extensive restaurant restaurant is located on the first floor with a view of the harbour of the Minimal, the first good point. And we eat it really well, the second good point. The principle is simple, students are cornaqués by a teacher to learn their future job best. On the day of Petit Smart, there was a choice between three entrances, nice salad, mouclade or marinated dill. To follow, either sole apples vapour be one paving small potatoes and vegetables. The hotel was clean and clean. As for dessert, the game was not won for the students, a vanilla ice cream pie with flambées flambées apples. Impeccable. Finally, like any restaurant that respects, an apprentice sommelier assisted by his teacher encouraged the choice of a semi-bottle of white collioure.

Don't expect a wilderness and desert. This highly tourist site, located at the end of the island and at the foot of the Chassiron lighthouse, beats attendance records during the season. Fortunately, a large car park is available and the staff is effectively responding to the requests. The hotel, ideally located opposite La Rochelle and the bridge on the island of Ré, also offers rooms with balconies with ocean view or the visitor's lighthouse. Here you can enjoy one of the two menu-à-la-carte menus, including a "house" chicken terrine, a Julienne filet and of course fried marinas and sea sauces. Every child menu is entitled to a token for a free tour on the Formula 1 circuit.

Above all, this restaurant attracts those who wish to eat in a delightful setting. Sitting around one of the tables scattered in the garden or by the pool, you will eat your feet in the sand. We love the unique atmosphere, the place, hidden behind the dune near the beach. The service is casual, and the dishes appear on a large slate. In the entrance you can enjoy a raw fish base, salads (chicken curry, octopus) or shrimp stove. The rest is of course fish: Marinated salmon, spice in Espelette pound or grilled swordfish. To note, the small wine map, nice and in the air of time.

It is one of these huts set up on the channel of La Grève where you can take a seat and enjoy a moment dedicated to tasting seafood products. Held by an oyster farmer who expands his activity during the summer season. On the menu side, we enjoy tasting mussels during the summer months, cooked in different ways: in pieces (cooked with pine needles), curry, Provençal and even lemon. But here, don't miss the oysters that are the stars of the menu. They are to be enjoyed hot with parsley butter and pineau or cold in plates and trays.

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.

THIS INSTITUTION HAS BEEN ABOLISHED following the bad opinions for several months.

This restaurant, located for over 40 years in St George de Didonne, will surprise you. And for the cause! Here you can enjoy a Savoyard fondue… even in the summer! To be done you must be ready to leave the beach to sink a little into the forest through a small path. There is no doubt that the frame is original and you can even enjoy playing a game of mini golf. The reception is dynamic and the card highlights fresh products. You have the right to choose fondues to cheese and meat: Of course Savoyard, but also Provencal or Burgundian or one of the two salads: Hot Goat and Perigordian. On the dessert side, Le Petit Smart invites you to taste the chocolate fondue or a very gourmet coffee. open only in the evening and season, don't forget to book for a terrace! Please note that the aperitifs are very festive here, due to a clientele of visitors. The staff were very friendly and helpful. The staff were friendly and helpful.

This walk accueille welcomes you in a very nice setting. Before or after your ride, this place will be perfect for you to drink or eat a piece. The very pleasant service and tasty cakes on your plate will allow you to enjoy the magnificent surroundings of the Poitevin marsh. An address to keep!