The story
La Ribaudière, in Cognac, serves modern cuisine at 2 place du Port in Bourg-Charente, and holds one Michelin star for 2026.
Thierry Verrat has led the house for 31 years, and his son Julien cooks beside him. He speaks of the Charente terroir as something to champion, and the kitchen has presented a menu built entirely from local producers. The approach is a restrained, constantly revisited modern kitchen.
The carte mentions a soft-boiled egg with truffle, scallop tartare with a nettle condiment, and Gensac caviar. Pigeon arrives with truffle from the family's own truffle ground. Cognac runs into dessert, in a chocolate dish and a brioche, alongside a Belchard apple. A cheese trolley carries aged cheeses and regional farm goat cheeses with jellies.
Recognition
Ambience
Details
History
good quality, good value cooking
High quality cooking
Location