Dordogne

In the heart of the Périgord, in the middle of nature, this beautiful nineteenth century house breathes calm and simplicity. Visible beams, beautiful drapes, pimpling colors, a terrace overlooking the garden, a real little corner of paradise for very stylish rooms. The ground floor opens onto the garden where you can enjoy breakfast. The kitchen is up to the place. This is another facet of Perigord products that are revisited without being distorted. 

It was as if it was obvious to Marion and Alexandre. The young couple fell in love with this old farmhouse with its adjoining barn, on the Lascaux hill, which they have completely and tastefully converted to open their modern farmhouse and 4 guest rooms. Alexandre, passionate about cooking in the kitchen, and Marion, who has been working in the restaurant business for 14 years, welcome their guests in a friendly atmosphere. They offer a unique, tasty and hearty menu, prepared with the products of their farm and vegetable garden. They also process fattened ducks. The semi-cooked foie gras served with a stewed onion and homemade gingerbread is excellent, as is the soft and crispy confit served with melt-in-the-mouth Sarlat apples. Fresh cheese with jams or herbs is simply delicious. In summer, you can enjoy the terrace which offers a panoramic view of the surrounding countryside.

A few strokes away from Dordogne, this establishment offers a beautiful view of the river and the Castelnaud castle. Claudine is at the reception and the service, Dominique in charge of the cuisine. The couple has redesigned the decoration this year. Tables and chairs have been renovated, a wood stove has been installed and red - Pays Basque obliges - is the dominant colour. The terrace is secured by large bay windows which, of course, open from the first sunny days. The chef has nothing to hide because he works in front of guests. He has retained the same suppliers as his predecessor, everything is homemade and the Basque specialties are always present on the menu: tapas, pan-fried seafood (fish, squids, mussels, shrimps), piquillos stuffed with cod, Espelette axoa, prawns sautéed with garlic, sheep's cheese and its black cherries jam, the paëlla on order 24 hours in advance. Among the novelties La potence, a beef specialty (flank steak) cooked à la plancha, flambéed with cognac and served with potato gratin. For fans of Périgord, foie gras and duck breast are there to satisfy them. As an aperitif, the sangria is almost a must-see. You can come with your family or friends and the atmosphere is very festive. The staff speaks English, Spanish, German, Dutch.

The CCI hotel school owns the educational restaurant La Mazille and the café-brasserie Le Beaupuy. These are professional application sites open to external customers. They allow apprentices, high school students and students to apply their know-how in real life situations, under the supervision of their teachers and clients. When you settle for lunch or dinner at La Mazille restaurant, you have the impression that you are really in a great restaurant: subdued lights, perfectly set tables and a service that can sometimes be hesitant, but in fine as well as in some establishments... As for the plate, it's classic, but it's very good and above all it's an excellent value for money. Example for an evening: Roman-style gnocchi, fresh sardine fillets, duck breast, trilogy of regional cheeses, flambéed prunes and walnut ice-cream. In the kitchen, future chefs prepare the dishes. The restaurant is a victim of its success, it is necessary to note some constraints: the restaurant does not operate every day, it is imperative to book and arrive on time, no delay is possible.