Le Caffe Cuisine

In a former family hotel remixed into a retro-vintage inn with beams, fireplaces and reclaimed chairs, the young team of de Caffé Cuisine gives Branne a facelift. The chef, Stéphane Casset, sends out traditional cuisine without being old-fashioned: tartare of large lean line caught the same day, irresistible milk-fed veal chop for two with buttered mashed potatoes and / or "grandmother's mince". On the sea side, a fillet of wild catfish served with a slightly minty sticky rice, a Romanesco cream and a few tops of roasted cauliflower. As a starter, scallops a la plancha accompanied by a fine brunoise of ripe avocados and drizzled with fennel milk. Another success: grilled veal sweetbreads in salted butter, escorted by a spinach velouté decorated with braised treviso. The desserts are of yesteryear: baba, choc mousse ', seasonal fruit tarts. Geographical location requires, the Caffé Cuisine displays on the menu many wines of Saint-Emilion, Bordeaux and Medoc for thunderous pairings.