The restaurant of the Hôtel Chais Monnet is housed in the high-ceilinged space where the huge hundred-year-old barrels used for ageing cognac were kept. In the intimate-feeling dining rooms with their hushed atmosphere, no detail has been neglected, from the exquisite contemporary silverware to the crystal glasses. The cuisine is meticulously crafted in order to showcase local ingredients from the Charente terroir: free-range poultry, fish from the fish market, Île de Ré potatoes etc. The chef sets great store by plating his dishes elegantly and perfecting his concentrated sauces: the caramelised celery jus is a seamless substitute for a meat gravy.