LA RIBAUDIÈRE

La Ribaudière is the undeniable talent of Thierry Verrat, rewarded with a star in the Michelin guide; but it is also a setting, a contemporary design décor where colours blend with the refinement of the materials, whether in the reception lounge or on the terrace with the Charente river as a companion during a meal where the senses are awakened. The chef sublimates the dishes and local products he uses to give birth to a cuisine in perpetual motion. Pig's head in a terrine, nuggets of foie gras and cream of boletus, fermented black garlic are served alongside wood oven-roasted Dungeness crab, broth seasoned with herbs, rice vermicelli, shell consommé, with the iodized tart, red mullet barbet burned in iron, bone juice seasoned with Charente saffron or hare cooked à la royale, roasted onions, risotto of shells linked to duck foie gras. The crispy vanilla-passion, mango coulis, crystalline winter fruits and Grand Cru chocolate leaf, coffee pastilles, candied oranges accord Grand Marnier will then turn your head to conclude your meal. Thierry Verrat regularly opens a tasting table around the following themes: caviar, oysters, charcuterie, foie gras, etc. The high quality wine cellar, with more than 1,100 wine references, has something to satisfy all requirements... Thierry Verrat also produces his own wine, exclusively distributed in his restaurant, one more reason, if need be, to reserve a table. You will find almost all the products used in the chef's kitchen, even if "To understand them, you have to taste them"... ».