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Anyone who has sampled Peter or Sally's cooking in England will know what a treat is in store for them. 

With a background of army life and years of living in the Far East, plus a love of seafood and outdoor eating;  the Charente Maritime region of France provides them with all the ingredients for memorable meals.

Meals are served in the elegant dining room on colder days in winter, on the terrace at the front of the house or by the pool.  If you are staying in our guest rooms or the self-catering accommodation and would like to dine with us, please let us know by 10 o'clock that morning.

Sally provides essentially french cooking, using seasonal fresh fruit and vegetables from the garden.  Fresh fish, meat and other produce is sourced from local markets and suppliers.

If you have any allergies, dietary requirements or dislikes, please state these on the Booking Form under 'Any special requirements'.   Sugar, salt and fat are used sparingly but not at the expense of flavour or taste!  MSG is never used.

Petit Dejeuner / Continental Breakfast  (available to Chambre d'Hote guests)

• Freshly squeezed orange and grapferuit juice
• Home made jams and marmalade
• Boiled eggs
• Yogurts
• Warm bread, croissants and viennoiserie from the local bakery
• Coffee (regular or decaffinated) or Tea (regular or fruit)

Table d'Hote Dinner (available to all our guests)

Local Charentais wine (half a litre per person) is served with the meal.  Should you require more, this can be provided at additional cost.  Here are some of the dishes you may be served .....

• Aperitif
  Why not try the local red or white pineau
  
• Entrees / Starters
  Soups -     Watercress,
                  Broccoli and Bresse Bleu,
                  Chilled gazpacho,
                  Chilled garden pea and mint
  Other -     Seared scallops drizzled with a tomato and garlic sauce,
                  Baked beetroot and figs in a lemon butter sauce,
                  Salad of warm chicken livers with lardons and croutons,
                  Oysters
  
• Plats du Jour / Main Course
  Coq au vin (chicken in red wine),
  Petit sale aux lentilles (pork cooked with lentils and vegetables),
  Boeuf bourgignone (beef with bacon, baby onions and mushrooms),
  Chicken papillote (chicken breast in an envelope with leeks and carrots),
  Porc a la Normande (pork with apple and calvados),
  Aile de raie aux capres (skate wing with capers),
  Barbue au beurre citron (brill - like plaice with lemon butter sauce)
  
  All served with either potatoes, rice or pasta and a selection of fresh vegetables or salad
  
• Fromage / Cheese
  Choice of 3 or 4 french cheeses
  
• Dessert / Puds
  Tarte aux Pommes (apple tart),
  Tarte aux Poires Amandes (pear and almond tart),
  Peaches or plums baked with pineau,
  Tarte tatin (upside down apple, pear or greengage pie),
  Home made fruit sorbets and ice creams
  Fresh fruit in season with creme fraiche
  
• Coffee (regular or decaffinated) or Tea (regular or fruit)

Peter's Barbecues are renowned and consist of some of the following:

• Chicken Satay - tender pieces of chicken in a Malaysian marinade
• Pork or spare ribs - marinated in a secret Chinese recipe
• Chicken Wings - after these, you will always want to eat wings
• Beef - the marinade gives a new dimension to steak on the barbecue
• Lamb - marinated with essentially garlic and mint
• Fish - like the Portuguese fisherman cook on the beach - salt and olive oil
• Salmon - Japanese style - with lemon, onion, sake and soy, inside foil
  
  Served with bread, salads, dessert or cheese and wine

Chinese Dar Bin Lo (fondue)

• Cook your thinly sliced meat, fish or prawns in a pot of plain or spicy stock then flavour with soy sauce and chilli sauce (if liked)  Served with Peter's special fried rice.

We also serve steak on stone, curries and other south east asian dishes.  We will be happy to discuss or arrange meals to suit everyone, within reason!

We do not normally serve lunch but can provide a picnic, if arranged the day before.