French in Saint-Seurin & Fondaudège

The stark, chocolate-brown façade of Raviolon might be plain, but the modern French cuisine of young chef Cassard Stanislas is certainly not. His exquisitely presented dishes might include veal medallion in a black truffle jus with creamy potato, turbot in an almond crust with a trio of beetroot mousses, or pork shoulder slowly cooked and caramelised for 36 hours.