Seated in the lounges facing the river, caressed by the sun's rays reflected on the waters of the reach, you will taste a Pineau des Charentes, a judicious blend of fresh grape juice and Cognac aged in oak casks.
Then you will join your table in our dining room overlooking the river to taste the authentic and generous cuisine of our Chef Benjamin Publie.
You can accompany your dishes with one of our wonderful Bordeaux wines. Why not finish your meal with a Brûlot Charentais, coffee heated and mixed with burnt Cognac (4°).
The Val de Seugne Mill restaurant is classified Logis Bacchus.
The restaurant's cellar is classified as a diamond cellar of Bordeaux wines by the CIVB. Prize of the wine press 2007.
Our menu changes with each season. The opportunity of new products during a season can make our chef modify some dishes.