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One end of the Pont Valentré, the medieval bridge Cahors puts on every postcard, is where the chef lands his modern French restaurant, accessible enough for lunch, polished enough for dinner. The cooking shifts with the light: daytime menus stay grounded and generous, evenings lean into premium ingredients and more considered plates. The whole thing moves between unpretentious and quietly accomplished without making a fuss about either.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Stuffed Gascon pork
“stuffed Gascon pork and brioche perdue).”
Michelin Guide -
Brioche perdue
“stuffed Gascon pork and brioche perdue).”
Michelin Guide -
Gilthead bream
“In the evening, the chef draws on premium ingredients to create more elaborate options (eg gilthead bream, oyster mushrooms, leek soubise, shellfish sauce).”
Michelin Guide
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The neighbors closest first
- L'Ô à la Bouche Eat · 74
- Bonnie Eat · 74
- Tandem Eat · 84
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