The good tables of Charente: “La Maison” in Cognac, atmosphere, atmosphere

Beet carpaccio, cream cheese with herbs, Charente honey vinaigrette.

Beet carpaccio, cream cheese with herbs, Charente honey vinaigrette.

Photo Quentin Petit

The snacked Skrei pavé, celery variation, virgin of vegetables.

The snacked Skrei pavé, celery variation, virgin of vegetables.

Photo Quentin Petit

The editorial staff advises you

In terms of cuisine, the restaurant relies on an audacious chef, Alexandre Tomasino. Trained in two prestigious establishments in Cognac, “La Ribaudière” and “Chais Monnet”, but also in Australia, the young man composes original dishes with multiple and colorful flavors. At the moment, the menu features beef tataki with red pepper coulis, saddle of lamb with chickpea hummus and candied lemon, roast John Dory fillet with fennel in cockle jus, exquisite John Dory nuts Jacques with Jerusalem artichoke mousseline. As a starter, foie gras from the Soulard house sits alongside the perfect organic egg with leek fondue and razor clams in asparagus marinière. As for desserts, the “mushroom” (a panna cotta with real mushrooms) competes with the chocolate cylinder. At “La Maison”, you can opt for the lunch menu (24 euros), displayed on the Facebook page, or dip into the menu (count around 40 euros). “I like modern but simple cuisine, unfussy but well presented. I like a kitchen that has taste”comments the one who constantly renews his dishes by buying mainly from local producers, as far as La Cotinière for scallops and other seafood.

On the dessert side, mushroom panna cotta, hazelnut streusel, coffee siphon and roasted hazelnuts.

On the dessert side, mushroom panna cotta, hazelnut streusel, coffee siphon and roasted hazelnuts.

Photo Quentin Petit

To share, the beef tataki, coulis of red peppers, spring onions and candied tomatoes.

To share, the beef tataki, coulis of red peppers, spring onions and candied tomatoes.

Quentin Small

Result, in less than a year, its reputation has soared and it is better to book to be able to eat. The establishment is also a cocktail bar, with Julien Ravard at the helm. No menu, the young mixologist comes to discuss with customers and takes their desires into account. Always the “house” spirit: “It’s the tailor-made cocktail, according to the taste of our customers”, smiles the young man, who highlights local spirits, cognac of course, but also gin, vodka, Charentais rum.

The editorial staff advises you

Snacked scallops from Port-en-Bessin, Jerusalem artichoke mousseline, smoked bacon foam.

Snacked scallops from Port-en-Bessin, Jerusalem artichoke mousseline, smoked bacon foam.

Photo Quentin Petit

La Maison, 1 rue du 14-July in Cognac. Open from Tuesday noon to Saturday evening. Tel: 05.45.35.21.77.

Upstairs, lounges, large or small, for intimate, family or company meals.

Upstairs, lounges, large or small, for intimate, family or company meals.

Photo Quentin Petit

Photo Quentin Petit

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