Christelle and Philippe Blanchard are regulars in the restaurant business. After thirteen years at the head of the Charette, they decided to change their concept and return to a simpler and more modern kitchen always in the same location. Thus was born: the Cuisine au Beurre.
Time for change
And there is change. First the decoration. It is in a clearer and more sober atmosphere that we welcome you. No more Breton creperie and place to a bistro atmosphere. One hundred seats inside and forty on the terrace. You can also eat in the upstairs room which offers a magnificent view of the Notre-Dame church.
Change also in the kitchen, it is the chef Jacques who put his knives near the stoves and who worked for the restaurant Maxim's Paris and the Fontaine Gaillon for 17 years.
Guests will find a market cuisine with regional and local products. A menu that will change with the seasons. The eighth map is coming soon for the summer.
The chef also does not forget the new nutritional habits of the Poitevins. We are of course talking about vegetarian and vegan diets with a vegetable risotto which is also a specialty of the house.
Safe bets
A cuisine of French tradition revisited by the chef that obviously pleases customers.
The Cuisine au Beurre team also relies on a wine list that it has carefully selected. Wines from local organic producers are also highlighted.
