The best French cuisine restaurants Aquitaine

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.

The owner of Petit Nice, Bruno Beylet invaded the city centre to create a sort of HQ that welcomes night owls, especially the evenings of matches and on weekends. Design and sober which blends in a subtle way polished concrete, wood and carpet, dominated by red and black. The Owner favours local products, limousine meat, charcuterie from Auvergne cheeses of the country and all desserts are homemade. On slate wall à la carte, and on a wall beef detailed into pieces. The tone is set because here meat certified limousine Red Label is honoured. for example a rib for 2 people, a tartare way of the chef cut with a knife everything is accompanied by fried at will and green salad. Difficult to choose between apple tart, a soft chocolate and salted butter, profiteroles or gourmet coffee. Before leaving, you can even dedicate the ceiling that is used to some extent as guestbook. Private terrace in the back.

Before you come here, you have to have reserved your table because the establishment is popular. It is a bit the medieval atmosphere that makes the guests run, because here we eat in candle. The kitchen is cooked in the wood fire and there are dishes to the old worthy of Asérix: magic potion, gaudy soup, marcassin, boar or porcelain, home touring, carafe wine at will, etc. There is also a fully fish menu. There are 4 x 4 walks in the middle of the wild boars and cervids, but here too it is recommended to book. Gaulois rented rooms and cabins perched for 2 and 4 people at 5 meters from the ground in a oak garden.