retro road trip/ Méhari, 2CV & Burton in Rochefort, La Rochelle

Prestige Tour and Cognac Tasting

2-hour walk - Castles and vineyards

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Les Foudres

The restaurant of the Hôtel Chais Monnet is housed in the high-ceilinged space where the huge hundred-year-old barrels used for ageing cognac were kept. In the intimate-feeling dining rooms with their hushed atmosphere, no detail has been neglected, from the exquisite contemporary silverware to the crystal glasses. The cuisine is meticulously crafted in order to showcase local ingredients from the Charente terroir: free-range poultry, fish from the fish market, Île de Ré potatoes etc. The chef sets great store by plating his dishes elegantly and perfecting his concentrated sauces: the caramelised celery jus is a seamless substitute for a meat gravy.

Cognac - FRANCE

Poulpette

Now, this is a place that has it in the bag. The deliberately short menu offers tasty market-based cooking, with flights of fancy far and wide; it is made with fine ingredients prepared with care and originality. Amandine, once a dance teacher, now head of service and partner, and Antoine, alumnus of the elite Paris Institute of Political Studies but passionate about food (stints at Lucas Carton and Jadis) have joined forces to offer a delightful culinary experience.

La Maison

This attractive house in the town centre is built of white stone and has a relaxed atmosphere inside. The cuisine is eclectic, with multiple influences (Asia, the Mediterranean, South America): pan-fried squid with garlic and red chilli; lamb shoulder confit with cumin, tchoutchouka (roasted pepper and tomato salad); beef tenderloin, panko with herbs and chimichurri sauce. Be sure to try the house cocktails featuring cognac.

Notes

A little way from the town centre, this fine 19C town house is now a luxury hotel. It has undergone first-class restoration work, and this has particularly benefited the restaurant's dining area, which is set in a small lounge. Chef Anthony Carballo proposes two surprise menus comprising several courses, inspired in part by the estate's vegetable garden. Tomato, basil and burrata; pollack, courgette and fish stock: a wonderful gourmet interlude!