The best French cuisine restaurants Périgord

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!

The Gay family welcomes in their country-style property with a beautiful garden, swimming pool and guest rooms. Local people come for Laurence's cuisine, the gold medal of the calf head eaters' brotherhood in 2008… We love, it is really the word just, a foie gras croustade with Garden's peach juice followed by a calf with Perigordian ceps. And to finish an excellent red fruit and peach crumble. Everything is homemade and served with kindness. Ghislaine, Laurence's sister, is in charge of the service.

The setting of this listed 16th-century building already is already worth the detour with its terrace offering a view of the facade of the Maison de la Boétie. Katia Fournier and Jordy Bordes have opted for a modern decoration while preserving what makes the room so charming: the blond stones, the pasted beams and the fireplace which adds a warm atmosphere. The tablecloth is clear: string-colored placemats placed on the white tablecloths bring modernity. The couple likes welcoming and offer a local cuisine. The idea of a menu that you compose yourself is original. As a starter, the Périgord casserole egg with its foie gras escalope is just delicious. In a dish alongside the traditional confit and duck breast, we like the red label poultry supreme and its mushroom sauce. For dessert, the chocolate fondant rivals the old Souillac's plum baba.

This former hospice of the 17th century, listed as a Historical monument site since 1977 houses a multi-faceted establishment. The place is enchanting and behind the old stones are hidden a pretty courtyard, a restaurant with contemporary and chic decor, a cellar with 200 references, an ice-cream shop not to forget a shop of local products that is mostly found on plates next to fresh market products. A spacious dining room of 150 seats is also open for rent for seminars or family celebrations. The "rêve de glaces" ice cream shop is located in an adjoining building opening onto Rue Albéric Cahuet. About twenty flavours are on offer, everything is homemade by an ice-cream maker who makes ice creams and sorbets in front of us,

Guillaume Pichaud bought the Relais d'Ans where he worked. Fabrice Pichaud joined the family… The summer terrace on the edge of water is nice. Guillaume prepares a homemade cuisine - except for charcuterie and pastry - simple, based on fresh and local produce including some organic vegetables from his garden. There's no dishes with sophisticated names, but everything that you could eat as at home with the little plus of the chef: a Marengo calf, a steak in Roquefort sauce, a pear poached with wine, a true chocolate mousse… On the chalk menu, no more than 3 or 4 dishes at the choice and always homemade pizzas and, in summer, salads. In winter, thematic evenings are organized on reservation and various animations in the afternoon are offered, do not hesitate to inquire.

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.

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.

A little air from Spain blows through Lou Bombareau thanks to the patron saint of the place Anita, an Andalusian woman who has lived in Périgord since she was a child. She is in the kitchen and Estelle in the service. The cuisine is homemade from local products and the market. We like the slate from Périgord, made up of a gizzard salad, duck sleeves with cep sauce and homemade fries, all served with a dessert of the day. A la carte: salads, omelettes, but also mussels with curry, blue... The egg casserole is an unconditional. On the menu, there is always a choice between grilled meat, fish with a Spanish sauce and its vegetables of the moment and a ready-made meal. The small restaurant room with its exposed stones and light tones is very pleasant, but in summer you can also enjoy the terrace overlooking the church square. For the feast of Sainte-Catherine, we come from far away to taste the chicken in the pot served with a mushroom sauce.

The place is ideal, facing the abbey, bordering Dronne, with the hinge of two shopping streets. The terrace and the colorful atmosphere attract the eye! This restaurant brasserie offers many hot or cold dishes, salads, a dish of the market with all specialties that Périgord has (liver, duck, and mushrooms!), the dishes of the country and pizzas from there. The great classic for tourists not very rich and not in a hurry.

Located in the heart of the Jardiland shop, this restaurant is pleasant with its setting that is modern or bucolic in terrace; Aude and Laurent Castagna, assisted by Nicolas in the kitchen and Sandy in room, offer cuisine made with fresh seasonal products and homemade pastries for dessert or at tea time. The two lunch menus allow you, depending on your appetite (starter and main course or main course and dessert, or starter, main course and dessert to chose in the window) to enjoy a cuisine which is not without originality but respects the tastes and flavours like this noon, the crottin de Chavignol as a starter, and as main course, the tenderloin with cauliflower puree and wilted leeks. For appetites that are less sharp, there is the chosen meat dish that changes every month such as, the pure Charolais race, the dish of fish like the fish fillet according to the arrival. For gourmet people, there is hamburger composed of beef fillet, foie gras, emmental cheese and mushrooms. Otherwise, a beautiful menu of mixed salad and even delicious and large sandwiches. Excellent pastries (it is the job of Laurent), undoubtedly, the best in the department like its pure almond macaroons, that you can enjoy at any hour as Clément'in is also a tea room which follows the periods to offer its Christmas and Easter homemade chocolates.