The best restaurants Aquitaine

Coline, a med student in love with pastry, and Frédéric, a Belgian designer crazy about cooking, took four years before turning this old farm into a gourmet restaurant. We are in the middle of the countryside and the charm of the blonde stones in the region operates before even pushing the door. During summer, the courtyard is a haven of peace for lunch or dinner in an enchanting setting. Inside, a large bright room, apparent stones and beams, wooden tables and chairs, industrial lamps, and a very sympathetic welcome. The menu is very bucolic. Everything is completely fresh, homemade (even the ice-cream) and the products are of high quality. The chef transforms simple recipes into small wonderful dish you are not used to eat at home and varies his menu according to the seasons. For the month of May for example, aperitif of the day then sweet potato cream with coconut milk, perfect egg and caramelized breast with sesame, followed by a low temperature calf, seasonal vegetables and mushroom sauce and finally a strawberry-rosemary tiramisu with speculoos. Everything is fresh, tasty, original and well presented. Please note that from time to time, we can participate in cooking courses to discover new recipes and find menu ideas. We chat, we cook and ... we eat.