"The food highlights the region's own produce, following the route of the Cognac barrels as they are transported from land to sea. The names of the dishes whet the appetite: trout and Gensac caviar; line - caught hake smoked with vine shoots; veal fillet and roasted porcini. As for the decoration, the dining space has been set up in the former storehouse for the huge ageing barrels (foudres). Impressive. "
- Os inspetores do guia MICHELIN