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A family restaurant run by twins and a partner, tucked between Rocamadour and Padirac, where the lamb comes from a named farm down the road and the trout from a small local fishery. One of the twins trained as a butcher and charcutier, which shows on the plate, while the couple's travels season everything with za'atar, black lemon, and Korean ssamjang. Modern French cooking with genuine roots. It holds a Michelin Bib Gourmand.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
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The neighbors closest first
- Au fil de l'eau Eat · 69
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