This large contemporary cube of a building is the place to stop off for a gourmet interlude in the heart of the countryside around Royan. Chef Xavier Taffart is the son of an oyster farmer, so he knows a thing or two about Charente oysters. His dishes are testament to his creativity and inspiration, and he works only with the finest local ingredients. A fan of surf and turf combinations, he doesn't shy away from daring pairings: snail ravioli, saffron vegetable tea, fennel; cod skrei confit at 44°C, celery, green apple and boudin blanc sausage, turmeric marinade. The large panoramic restaurant area has a designer decor, including the tableware, which features contemporary porcelain by an artisan in Poitiers and knives by a cutler in La Rochelle. This eye for detail is equally present in the exquisite plating that demonstrates the chef's aesthetic and graphic inclinations.