Notes

The story

Notes in Cognac: Modern Cuisine Rooted in the Garden at Hôtel La Nauve

The Chef and His Garden

Anthony Carballo calls himself a “cuisinier-jardinier” – a cook-gardener. Born in Tarn-et-Garonne, the 33-year-old chef brings a deep connection to the land to Notes, the gastronomic restaurant of Hôtel La Nauve in Cognac. His philosophy is direct: “When the product is top, the taste is there – you just need the right temperature, to the degree.” This approach, recognized by a Michelin Recommended award, is rooted in the estate’s own vegetable garden, beehives, chicken coop, citrus greenhouse, and fishery. The goal is not self-sufficiency, but a different relationship with nature and cuisine.

An Intimate Setting

The restaurant itself is a small, precious space – just twenty covers in a room restored like a Napoleon III salon, with rich moldings and mirrors. The atmosphere is luxurious yet hushed, designed for a full sensory experience. The menu is a carte blanche, offered in four or seven services, evolving with the garden’s harvest. Chef Carballo is joined by pastry chef Simon Souchaud, who completes the meal with desserts that mirror the same seasonal logic.

Seasonality at the Core

The cuisine at Notes is modern in execution but deeply anchored in the surrounding territory – forests, the sea, Cognac houses, and local farms. The menu changes constantly, following the rhythm of the potager. Diners can expect dishes that highlight the best of the day’s produce, simply and humbly prepared. The wine list is carefully selected to complement this garden-driven modern cuisine.

Notes is open Wednesday to Friday for dinner, and Saturday and Sunday for lunch and dinner. It is part of La Nauve, an hotel-jardin that extends the same philosophy of nature and hospitality throughout the property.