The story
At La Boucherie in Saintes, Daniel Schröder directs a focused French kitchen that draws on his earlier work at Kuno 1408. He structures the tasting menu around five or six carefully paced courses, allowing each ingredient to speak clearly. His approach balances technical precision with seasonal sourcing, keeping the service efficient yet unhurried.
The establishment operates through separate culinary threads, offering both a formal tasting progression and a grounded inn kitchen option. Guests can choose between a structured multi-course journey and lighter plates rooted in French regional traditions. This dual system allows visitors to match their appetite with the pacing they prefer, while maintaining consistent quality across both menus.
La Boucherie occupies a historic building connected to his in-laws, preserving local character alongside modern service standards. The Schlemmer Atlas awarded the venue three and a half spoons in its 2026 edition, citing the clear separation between elevated tasting menus and earthier regional fare. Visitors step into a space where timber beams meet polished table settings, creating an environment suited for both quiet dinners and longer celebrations.
Recognition
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