The best French cuisine restaurants Aquitaine

Gérard and Gisèle Charmarty, two Bergeracois, are not in their first case and have even worked with Bernard Loiseau and Roger Vergé. This restaurant serves local cuisine without chicks that vary regularly. There is a perigourdine plate with candied duck thigh, smoked and foie gras, a snail of snails, a calming coast and sardinian potatoes, a caramel cream, a foam foam, etc.

Patricia and Vincent, two former bankers, wanted to change their lives, make themselves helpful and took over this multi-service business on the roadside of this pretty village: grocery store, and bread depot that favours local producers and bakers, tobacco, lottery, relay station, fishing card, gas, Crédit Agricole Point Vert, and restaurant. The restaurant's décor is young and modern in shades of aniseed green. About twenty place in the room. The homemade cuisine is based on fresh products, it's simple and generous: duck Hachis Parmentier, osso bucco, couscous, it is according to the daily menu. Outside, the beautiful wooden terrace, with a few sofas, allows you to spend a good time around an aperitif and a board of cheeses or delicatessen. The clientele is diverse, it is composed of local people and tourists who discover the restaurant by passing before or through word of mouth because the address is well-known thanks to its excellent value for money and thanks to the warm welcome of the couple.

It is a transformation: at the same time as the village square, located in front of the church, the restaurant was renovated last summer and you can now settle down in a bright and stylish space. Sobriety, well-spaced tables, a background of old stones all the same and an external wooden cladding. The address is still as good as ever, run by professionals who love their job. The service is efficient, the gourmet offer both delicious and beautiful to look at, with giant portions. The first dinner menu is very competitive with four choices at each stage: for example shirred eggs with foie gras (three portions), half duck breast with green pepper sauce (or salmon escalope grilled with basil oil for the fish) and panna cotta with red fruit coulis. The salads are generous and gourmet (the starter suggestions easily make a meal), the board formula with a piece of beef and homemade fries is solid.

Chez Minou everything looks like a neighbourhood bistro including the atmosphere because the place is very lively. There are even live music on summer evenings. The pizzas are delicious, medium rare omelettes and the very simple dishes are enough to satisfy us. The monpaziéroise dish is composed of half-fried-duck, salad, a toast of cabécou and a homemade pancake with honey and a glass of wine... The pasta with mushrooms is also very much appreciated. The service is efficient and smiling. The setting is like the rest, simple but welcoming.

By pushing the door of this traditional restaurant, just a few steps from Malbeck Square, you are welcomed by a very warm and friendly staff. The bright room with contemporary decor is large enough to enjoy a good time at the table without promiscuity. Sebastien, the chef and owner of the premises, works with care for fresh local produce, adding to each dish its personal touch. The slate, changed daily, is provided to compose your menu. On entry it's a smoked salmon verrine, followed by the back of the brotted chest of leeks cream sauce. For dessert, let yourself be tempted by the chef's revisited fire. The menus of the day are offered at very affordable prices and the wine list is the perfect place for Bergerac wines. The room service is friendly and fast if necessary. Think about booking, especially the weekend, because the restaurant is very successful.

Julien passed through the Old Logis de Tremolat before settling nearby in the former presbytery of the abbey church, of which he is the key, in the shade of the imposing fortified church of Paunat. The exposed stone building offers an open terrace in the gardens, a warm and attentive welcome, tempting gourmet proposals: cep tartlet with garlic cream, homemade terrines, fried veal sweetbreads with Port... A host of specialities, always renewed, according to desires and seasons. The preparation of the dishes is superb. It's an excellent address.