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A Michelin-starred modern French restaurant tucked beside the cathedral in Périgueux, seating barely thirty at a time. The kitchen keeps its focus tight: the chef, unhurried and precise, lets the ingredients carry the argument. Wild turbot and black truffles share the menu with a mango tartare that manages not to feel like an afterthought. The wine list holds its own against the food, and the service runs as smoothly as it appears effortless.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Pressed celery with black truffles
“Wild turbot baked in olive oil, pressed celery with black truffles”
Michelin Guide -
Tartare of mango and pineapple
“tartare of mango and pineapple with passion fruit jelly and French almond tea cakes…”
Michelin Guide -
Passion fruit jelly
“tartare of mango and pineapple with passion fruit jelly and French almond tea cakes…”
Michelin Guide
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