The best French cuisine restaurants Aquitaine

In one of the most beautiful villages of France, the Manouvrier family has been at the helm of the establishment for generations and in pure perimeter tradition. It is one of the sons, Christophe who is now in the furnaces to make you taste a simple and tasty cuisine highlighting local products. The chef's menu, depending on season, will regenerate you from a fatty liver of duck cooked to the torgo with its mango chutney, followed by a lamb of duck needles sauce and a chestnut chestnut cream. To the map, the duck confit of sarladese potatoes with ceps (a specialty of the house, true institution since 1948), but one can also opt for a XXL burger with house fries, an omelet of the priest (ceps, snails and foie gras) or shells of spruce stoves. In summer, the patio shady patio is very pleasant. You can also sit on the terrace in front of the restaurant for a drink, eat a salad, or ice cream.

Under the cliff cliff, the Jugie family has been at the helm since 1947 and does not need to learn the job: The staff were friendly and helpful. The country's products are honoured and well prepared: crystallized or enchaud duck thigh, hen thigh, ceps omelet, etc. The Basement Base is a menu for itself: duck foie, green salad, duck sleeves, vegetables, fries, goat cheese Rocamadour… The regulars attend the establishment for the menu of the day, unbeatable with its soup served in winter, then the entrance, the dish and the dessert always renewed (delicious crumbled to strawberries, chestnut cake…). You can sit on the terrace with views of the valley or under the cliff, or in the cave hall. The house also provides group hosting and even organizes day visits. Note the external toilets, with a "panoramic" expectation: never seen elsewhere.

In a rather trendy and simple, young people and less young people mix. The atmosphere is very friendly, welcoming. This restaurant and tea room is popular for its lunch soups, sandwiches, salads, prepared in an authentic cuisine using fresh local produce, or for its teas and pastries at any time of day. Here you are explained the source of all products coming in small quantities and of a high - quality.

Jeff Gautier has a 40-year career as a drummer. He has played with the greatest stars of French variety and has created a local orchestra, the Bars on Fire. With his wife, Marianne, he opened this restaurant in the countryside. The menu, offered in the form of a formula, is short: homemade terrine with three meats (pork, veal, game), egg casserole with foie gras or camembert roasted in the oven for starters. Special menus are organized around stuffed hens, calf's head gribiche, Flemish carbonade.... Meat and vegetables are mainly selected and purchased in the region. In this establishment, music is king. We rush the first Friday of every month for karaoke: we sing a song with a real professional orchestra, and the other Fridays it's Jams Sessions. The boss organizes blues, rock, soul, rhythm'n blues concerts with special gourmet formulas or snack plates (cold cuts, raw vegetables, tapas) and fish & chips. Everything here, atmosphere and decoration, breathes the love of music, in summer the stage is outside, on the shaded terrace.