Tables D’hotes – The Hosts Table
Fresher, Tastier, Seasonal Food.
The Charente region is rich in agriculture and this pays off in the availability of amazing produce right on our door step.
Our love of good food and Steph’s interest in all things kitchen means you don’t have to cook if you don’t want to and you don’t have to drive to eat out either. We do “democratic dining” everyone chooses the menus they like then Steph proposes a menu to suit all; everyone eats the same menu, at the same time, at the same table, together under the pergola.
The abundance of vegetables and pulses lends itself to vegetarian cuisine, something which is not always easy to find in France. Our menus change subject to season and produce availability. I am sorry but I cannot cater for guests with food allergies.
Our fairy lit outdoor dining pergola allows us to cater for all of our guests on site at the same time with our Table D’hote Licence.
We spend some wonderful evenings in the summer with great music, conversation and food and fine wines!
Don’t just expect French food and the kiddos don’t have to wait until 7pm to eat!
We have Thai, Indian, Italian, Greek, French and Gastro Pub style food and of course children’s portions. We have chosen some lovely, reasonably priced French wines to go with your meals so you don’t have to make mistakes finding a good one.
Steph cooks Tuesdays and Thursdays in July and August other times on request
“…Restaurant Quality Food…”
Dinner Menus Start at 35 Euros for 3 courses
Wines from 9 euros
Thai Fishcakes with Sweet Chilli Sauce / Thai Red Chicken Curry with Jasmine Rice / Mango Brulee with a Ginger Maccaroon
Tuna and Egg Brik with Dill Labneh / Moroccon Roast Chicken with Wild Rice and Haricot Vert / Lemon Harisa (semolina Cake) with Rosewater Syrup and pistachio
Rocket, Beet and Walnut Salad with Basil Dressing and Shaved Parmesan / Sausages in Roast Tomato and Fennel Sauce with Polenta / Afogato
Carribean (on the BBQ)
Rum Cocktail / Jerk Chicken with Cocounut Rice and Peas and Honey Garlic Coleslaw / Chocolate Brownie with Bourbon Vanilla Ice Cream
Goats Cheese and Sweet Potato Samosas with Tomato and Coriander Chutney / Karmil Chicken Curry / Cardamon Creme Bruleé and Gingered Rhubarb
Hummus, Olives, Tsatsiki and Flat Breads / Spanakopita (spinach and feta pies), Chicken Souvlaki and Greek Salad / Lemon and Poppy Seed Cake with Greek Yoghurt and Honey
Pate with Toasted Brioche and Pickles / Chicken Breast pan friend with Tarragon and Cream Sauce / Tarte Tatin
Baked Camembert with Honey and Thyme / Salmon Marinaded in Aged Balsamic and Smoked Salt with crushed Ratte de Ile De Re Potatoes / Dark Chocolate Tart
Smoked Salmon and Spinach Roulade with Honey Mustard and Dill Dressing / Pork in Pineau with Pommes Dauphinoise and Carrots with Star Anise and Honey / Plum Frangipan Tart with Crème Fraiche
Confit Tomato and Goats Cheese Tart with Walnut Oil Dressing / Boeuf Bourgignon / Tarte au Citron
Sharing Mezze Boards 18 Euros
Arrival Dinner Package:
Whole roast lemon and thyme chicken chicken, Roast Potatoes, 3 salads, Bread, Cheese Board, Dessert, Wine, beers, water, milk 85 Euros per family (up to 2 adults and 2 children)
Additional Adults 15 Euros each
Childrens portions – Boisson / Plat / Dessert 12 Euros
Children eating half portion on the adult menu 15 Euros
Cantonese Rice / Pasta Carbonara / Cottage Pie / Spaghetti Bolognese / Chicken Breast with Veggies and Jus / Fish Fingers, Chips and Peas / Pasta with Salmon, Peas and Cream / Sausage, Mash and beans
Ice Cream Sundaes with Sauces and Sprinkles
Breakfast 14 Euros per Adult 7 per Child
Tea / Coffee / Hot Chocolate / Orange Juice / Cereals
Pot Parfait /(compote, greek yoghurt, granola and honey)
Viennoiserie (croissants, pain au chocolate, pain raisin)
Carafe (750 ml) of white / red / rose 9 Euros
Methode Traditionnelle – Made locally from a chardonnay grape, dry and a great aperitif – 14.00 Euros
We always carry a good selection of wines and are confident you will find something to your taste.
NB. We reserve the right to increase or change our prices as the market and seasonal produce demands.