The good table of the week: lunch on the water at the Moulin neuf in Gond-Pontouvre

At the head of the establishment for 14 years, Mathilde…

At the head of the establishment for 14 years, Mathilde Massa has just renovated her terrace. A major asset for the hotel-restaurant, housed in a former flour mill. First associated with her father, she now holds the reins of the Moulin Neuf alone. In 2020, she went looking for a new chef, Anthony Chapelle. “A very good chef with an impressive CV”, she specifies. Second in Michel Trama’s two-star Michelin table, Anthony Chapelle, trained at l’Amandier, in Saint-Yrieix, cut his teeth with the best: Yannick Alléno, the Meilleurs Ouvriers de France Gérard Bresson and Eric Fréchon.


Puff pastry of asparagus with duck ham.

Photo Julie Desbois

Puff pastry of asparagus with parmesan and duck ham, charcuterie pork tenderloin and its pea mousseline, exotic tiramisu and coconut mousse… From now on, he puts his know-how at the service of the Moulin Neuf. For traditional, affordable, hearty and refined cuisine. There is something for every taste. À la carte, a lunch formula at €18.50, a menu at €28 or €38 and signature dishes such as lacquered veal sweetbreads or roasted langoustines in risotto with pan-fried foie gras. “These are our essentials, details Mathile Massa. In winter, the risotto is scalloped. »

Charcuterie pork tenderloin and pea mousseline.


Charcuterie pork tenderloin and pea mousseline.

Photo Julie Desbois

For the comfort of the establishment’s regulars, the menu changes regularly. “ We favor local products and we buy fruit and vegetables from the vegetable garden next door,” specifies Mathilde Massa, also holder of a cooking training. If necessary, she can easily go behind the stove and regularly lend a hand to her chef. But she gives him carte blanche. “ He likes to work with somewhat original products that we are not used to eating. At the moment, for example, we have kid goats.” The next card will be the summer one, June 21. “A fresh menu with a special offer around salads”, announces the restorer.

We do not remain hungry with the dishes of the lunch formula.


We do not remain hungry with the dishes of the lunch formula.

Photo Julie Desbois

From appetizer to dessert, the plate is hearty.


From appetizer to dessert, the plate is hearty.

Photo Julie Desbois

With a capacity of 90 seats, the hotel-restaurant can also be privatized and accommodate up to 200 people, and has 13 hotel rooms which all benefit from a view of the Touvre. A real corner of the countryside to go green in town.

Le Moulin Neuf, 34, rue du Moulin Neuf, 16160 Gond-Pontouvre, 05 45 94 50 29. Open every day. Closed Sunday evening, Friday evening and Monday all day from September 24 to May 27.

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