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Le Saintonge -
Le Saintonge -
Le Saintonge -
Le Saintonge -
Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
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Le Saintonge
The Saintonge welcomes gourmets, gourmets who, with friends or family, share the pleasure of a delightful palace. In this elegant place where the quality of the welcome and the service meet that of the table, the chef likes to explore a local cuisine, tasty, combining subtly tradition and modernity. Exceptional wine cellar. Chef Didier Guilloneau started out at the Hotel des Neiges in Courchevel, then joined Michel Carrère at La Chamade in Bordeaux (1 macaron) and moved closer to the ocean with Michel Suire at Les Claires (1 macaron) in Bourcefranc. Didier Guilloneau offers you a cuisine made from fresh products rigorously selected from local producers and quality suppliers. To ensure that the flavours are always in keeping with the seasonal produce, the menu is renewed every month.
Culinary specialities
Capacity
| Number of halls | 4 |
| Number of air-conditioned rooms | 4 |
| Maximum number of seats | 70 |
Facilities & services
Opening time
Opening hours on Monday, Tuesday, Wednesday, Thursday, Friday and Sunday between 12 pm and 1 pm. On Tuesday, Friday and Saturday between 7 pm and 9 pm.