This pretty stone house two minutes from the Charente is the gourmet haunt of Pascal Yenk, who rustles up delicate, flavoursome cuisine with distinctive fresh notes and sweet-sour touches. A shell-less soft boiled egg, sautéed asparagus and morels, or a low-temperature duckling, fragrant pastilla and candied kumquat: each dish is emblematic of the chef’s technique and generous nature. The leafy garden is perfect for quiet alfresco dining in summertime and the cheerful service is the final cherry on the cake.