The best French cuisine restaurants Aquitaine

A quite exceptional site and a brasserie-style cuisine entirely - or almost - signed Périgord. Meals are served in the dining room or on the shaded terrace on the banks of the Dronne. The suggestions are very classic: duck breast salad, omelette with mushrooms, duck breast, chocolate fondant… The rooms, contemporary and comfortable, are the beautiful asset of the establishment that benefits from a privileged setting.

Sophie at the reception and her husband Olivier in the kitchen have made their establishment a place where the art of good living and good food are cultivated. The food is simple, tasty, generously served and irrespective of the chosen menu. Among his specialties: fine tart with pears and fried foie gras or tails of roast prawns mushrooms cream for the starters. Stew of pig's trotter in the corrézienne way - a treat - or fried cod, red pepper sauce and chorizo for the main courses. For dessert, the macaroon of Olivier with raspberries or the verrine of panacotta with salted butter caramel.It should also be said that Olivier excels in the art of the catering service with his canapés, petit fours and other treats nicely presented. The restaurant setting is bright and colorful.

In this small village just before the Lot-et-Garonne, between Beaumont-du-Perigord and Villeréal, the gourmet restaurant of Vincent Lucas. This spirit of taste researcher offers a cuisine where he highlights Périgord products actually respecting them but it is not only because he remains mostly open to other products. It is difficult to list his dishes because they daily vary. The "discovery" menu can offer, for example, a semi-baked foie gras « Esprit Sainte-Maure», rocket with walnut, a noix trappe, timanoix with potato chips or roast saddle of Pyrenean lamb with Malabar pepper, roasted milla with truffles, jus with balsamic vinegar sauce. In dessert, vanilla bean mango cappuccino, meringue with grenadine and coconut, and comb style tuile. All is delicious both the flavours are tender and delicate taste. Anne is in the room and advises with great professionalism. As for the places, they are refined, tasteful, and clean. Vincent Lucas released a book titled Ma cuisine in Périgord where he revisits traditional dishes like the roasted foie gras with a smoked haddock salad or the amazing stuffed salmon.

This beautiful cellar is held by Herik, graduated from “Wines and Spirits”. He can accompany customers in choosing wine and provide them with an excellent advice when buying. On the shelves, you can find, of course, local wines, but also wines from Bordeaux, Burgundy, Alsace, Loire and wines from the world… Not forgetting high-end spirits (whiskies, cognac, Armagnac) and excellent champagne brands. The cellar also sells canned food: foie gras, truffles, ceps, chestnuts, walnuts, strawberries, cabecou cheese, wines, candies, pork confits. Perfect pairings!