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A beautiful contemporary room, white walls, tables with grey tablecloth, very comfortable chairs and a very nice outdoor terrace. That's for the decor. David Hée is renowned for his creativity in preparing his sauces. The menu is revisited according to seasons and confirms the chef's talents. Among his specialties of the moment: apricot tatin with foie gras or black pudding in puff pastry. As for main course, the duck breast skewer and its red wine reduction is excellent. Lovers of eels with parsley can have a treat according to the season. As for the dessert, not bad, a hazelnut crème brûlée. The lunch menu offers a starter in buffet, a main course of the day and a dessert. The winter soup is offered. The address is now well-known and attracts a clientele beyond La Roche-Chalais. Original: the restaurant's logo is homemade, like all the dishes.
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