The editorial team advises you
The lunch formula with starter, main courses and desserts, which change every two days, at 25€50 is within the reach of most budgets. A desire from Karine Renay, the hotel manager, who wants the restaurant to get rid of the stuffy and gastronomic image that tends to stick to it. The objective? Let it not just be the hotel restaurant. Let the people of Angoumois make the place their own, enjoy its pretty terrace, a cocoon of calm in the heart of the plateau. Or its large bar completely open to the restaurant room. The novelty of the renovation to make us forget the small bar stored in a small room of the hotel.
“Let it be the restaurant of all Angoumoisins”.
Julie Desbois
This original strawberry shrimp tartare adds boldness to the new menu at Bistro Bardy.
In the kitchen, it is Christophe Dalseme, 39, who works. Trained at l’Amandier, in Saint-Yrieix, he arrived at the Mercure in 2005, after a few seasonal positions. Initially a commis, he climbed the ladder one by one over fifteen years to become the chef in 2020. For the reopening of the restaurant, he had carte blanche. Without departing from his DNA. By continuing to give pride of place to local and seasonal products. The meat from the Monts Verts farm, the breads from the Moulin des Halles, the fish from the Moulin fish farm in Gensac-la-Pallue, the wines from the Caves Charlemagne, in Angoulême or from Saint-Sornin therefore always come to nourish the chef’s thoughts. And to enhance his dishes.
Strawberry shrimp tartare
Result? A creative menu where Christophe Dalseme also distills his Asian inspirations, a cuisine that he likes, offers land and sea marriages with chicken medallions stuffed with octopus and chorizo or has fun with sweet and savory associations by concocting a bold and refreshing shrimp tartare with strawberries and its basil burrata cream. All elegantly presented on pretty plates carefully chosen by Karine Renay.
Julie Desbois
Although he loves traditional cuisine, Christophe Dalseme doesn’t hesitate to give it a bit of pep with land-sea combinations like these chicken medallions stuffed with chorizo and octopus.
“I try to get away from simple meat or just fish,” explains the chef, who defines himself as a “curious” cook who likes traditional cuisine that is “light and refined.” Burgers and beautiful cuts of meat have therefore not been sacrificed on the altar of originality. Traditionalists will appreciate it. Finally, vegetarians have not been forgotten. Whether on the menu or in the lunch menu, they will always find a dish that matches their beliefs.
Bistro Brady, 1 place des Halles, Angoulême. Complete lunch formula at 25€50; 19€50 for starter-main course or main course-dessert. Please note, brunch with all-you-can-eat buffet every Sunday, from 11:30 a.m. to 2 p.m. (€29). Reservation at 0545954795.
