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 shrimp tartare with strawberries adds a touch of boldness to the new Bistro Bardy menu.
In the kitchen, it is Christophe Dalseme, 39, who works. Trained at Amandier, in Saint-Yrieix, he arrived at Mercure in 2005, after a few seasonal positions. First a clerk, he climbed the ranks one by one over fifteen years to become the chef in 2020. For the reopening of the restaurant, he had carte blanche. Without losing its 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 Saint-Sornin always come to nourish the reflection of the chief. And enhance your dishes.
Shrimp tartare with strawberries
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
If he likes traditional cuisine, Christophe Dalseme does not hesitate to give it a little pep with land-sea marriages 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. Full lunch menu 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). Reservations at 0545954795.
