Moulin de la Tardoire

Moulin de la Tardoire is a gastronomic restaurant on an island bordered by the Tardoire river in Montbron, housed in a rehabilitated mill close to two 15th‑century châteaux. The house presents generous, modern French cuisine that pairs classic dishes with contemporary technique and precise plating, and it holds a Michelin star while aiming for a refined, product‑driven dining experience in an enchanting riverside setting. The mill’s setting is green and water‑lulled, offering a chic yet relaxed ambience; the venue comprises two dining rooms and a large terrace that welcome guests in an elegant riverside environment. The cuisine is modern gastronomic French, marrying classic foundations with the latest techniques, and the team works primarily with local producers through short distribution circuits to respect seasonality; menus extend from concise midday offerings to multi‑course tasting and inspiration menus showcasing refined product selections. Chef Matthieu Brudo leads the kitchen, with past positions at Zum Ochsen (Germany), Jules Verne (Paris), Château de Nieuil, Château des Vigiers, Bastide Saint Antoine (Jacques Chibois) and Les Roches Fleurie (Vincent David). Specialities include belles langoustines laquées with celery cream; noix de Saint‑Jacques snackées with seared foie gras and lentilles beluga; magret de canard with Jarnac carrot variations; foie gras de canard mi‑cuit with pomegranate and orange gelée; ceviche of local fish with citrus; and a dark chocolate (Guanaja) dessert with praline and cognac cream.