Cognac's restaurants lean on the Charentaise kitchen: pintade (guinea fowl), braised lamb, chabichou goat's cheese from nearby Poitou, and butter sauces spiked with Pineau or cognac. Oysters from the nearby Marennes-Oléron beds appear on most menus, usually eaten with a glass of Pineau des Charentes as the local tradition demands. The restaurant scene is modest in scale — this is a small town — but quality holds up well for somewhere so focused on a single industry.