West of the Massif Central, Périgord embodies a historic France, still clearly visible through the many heritage sites that attract tourism as well as through very authentic gastronomy whose specialties remain unchanged.
Its neighbor Limousin has the same finery of rural France but where the landscapes have softened and often consist of meadows where the famous Limousin cattle graze.
This vast territory - which does not know the sea - is undoubtedly the destination for lovers of a frank and still very unspoiled nature where you can count on food products, and therefore quality cuisine.
Read alsoVideo in the golden triangle of Périgord between castles, villages and extraordinary gardens
In Limoges, the inspired Cuisine du Cloître
A stone's throw from Saint-Etienne cathedral in Limoges, chef Guy Quéroix occupies part of the former Allois convent.
The spaces, tastefully furnished in a contemporary spirit, rhyme with the cuisine of the master of the place who draws some welcome inspirations from his journey abroad, especially in Asia.
However, the dishes still find regional roots and try to reflect the best of the season: duck breast and blackberry juice;
poultry and langoustines;
poached peach with honey and rosemary, lost brioche… Lunch during the week is certainly an opportunity not to be missed!
Prices:
lunch menu.
(week), € 17;
dinner menus, 38, 49 & 58 €;
children's menu, € 17.
The address:
La Cuisine du Cloître, 6 rue des Allois, 87000 Limoges.
Phone.
: 05 55 10 28 29.
In Saint-Léon-Sur-Vézère, an air of New Zealand at Petit Léon
At the helm of the seasonal restaurant Le Petit Léon in Saint-Léon-sur-Vézère, chef Nick Honeyman.
Esoler Photography
After having worked in some beautiful Parisian houses (L'Astrance, L'Arpège), the New Zealand chef Nick Honeyman has decided to share his time between Auckland (winter) and the Périgord noir where he animates during the summer Le Petit Léon with his wife Sina.
Indoors or more exactly on the terrace, the latter will be happy to provide you with her wise advice on the choice of wines that go best with her husband's cuisine, divided between French classicism and innovation: tuna sashimi, seaweed, miso. ricotta, coconut;
beef tartare, black garlic, onion cream;
Duck breast, beetroot, celery… An ideal table for families since children enjoy the same favors with a menu dedicated to them.
Prices:
menus 35 & 50 €;
children's menu, € 10.
The address:
Le Petit Léon, Le Bourg, 24290 Saint-Léon-Sur-Vézère.
Phone.
: 05 53 51 18 04.
In Massignac, make way for plants at the gourmet Dyades
Géraud Dupuis, the new chef of the starred restaurant Dyades.
Arthur pequin
Halfway between Limoges and Angoulême, Le Domaine des Étangs will surprise more than one. At the heart of a 1000 hectare property, the address houses, between its castle, outbuildings and smallholdings, a 5-star hotel, a contemporary art center and a collection of works presented in the park. .. And of course, a catering offer managed since this summer by chef Géraud Dupuis. The young cook remains in the same gastronomic lineage as before, relying in particular on the production of the vegetable garden in permaculture. Thus, a vegetarian menu is permanently à la carte, with seasonal proposals such as variations of zucchini, variations of beetroot and cabbage or even this digression around tomatoes. Note that lovers of nature - andart - can book a chic picnic to enjoy it right in the park.
Prices:
vegetarian menu, € 59;
children's menu, € 25.
Gourmet picnic, € 49.
The address:
Domaine des Étangs, 16310 Massignac.
Phone.
: 05 45 61 85 05.
In Naussannes, 100% local at La Closerie de la Beyne
Old carrot salad, fresh goat cheese, roasted seeds, fig vinegar.
Olivier Reneau / Le Figaro
In the heart of Périgord, chef Vincent Bonnin and his wife Vanessa have created a sustainable paradise where the principles of permaculture are shared with those who wish to come and spend some time here.
For a stay in one of the two lodgings or the time of a meal - attention, by reservation only - in the restaurant set up in an old barn.
The Mediterranean-inspired plate is made from products from the vegetable garden or from neighboring producers: salad of roasted plums, raw ham, ricotta and date molasse;
braised rabbit with tarragon and shallots, or socca, roasted peppers, spinach, smoked eggplant, candied tomato vinaigrette that will delight vegetarians.
Prices:
menus, 26 & 32 €.
The address:
La Closerie de la Beyne, Lieu-dit La Beyne, 24400 Naussannes.
Phone.
: 05 53 24 02 35.
In Auriac, the tranquility of the Sothys Gardens
Chef Jean-Michel Salcedo offers seasonal and creative cuisine.
Pauligne Vergne / Yes Flash
With its historic establishment in Corrèze, the Sothys cosmetics group created in 2007 a 4 hectare garden made up of a formidable collection of plants, labeled “Remarkable Garden”. What better way to dream of setting up a restaurant there whose cuisine could benefit from the cultivation of edible plants. In an old barn on the estate, opening onto a lake, chef Jean-Michel Salcedo offers seasonal and creative cuisine, which relies heavily on products sourced nearby: pressed free-range chicken with death's trumpets, squares of Limousin veal and lentil risotto from Varetz or a
vegetable
caponata
on toasted black bread slice (
in the vegetarian menu, Editor's note
).
It is also possible, in summer, to opt for a picnic and enjoy the charm of the gardens.
Prices:
lunch menus.
(week), 20 & 23.50 €;
dinner menus, 30, 40 & 50 €;
children's menu, € 13.
Card, 35 €.
The address:
Les Jardins Sothys, 10, rue Bernard Mas, 19220 Auriac.
Phone.
: 05 55 91 96 89.
In Dirac, respect for the seasons at Domaine du Chatelard
At Domaine de Chatelard, chef Ivan Gotfredsen does not hesitate to mix genres.
Domaine du Chatelard
The Domaine de Chatelard benefits from an exceptional natural setting, with a 10 hectare lake and a thermophilic forest populated with holm oaks, today distinguished by a Natural Zone of Ecological Faunistic and Floristic Interest referencing. Of course, in 2009, chef Ivan Gotfredsen and his partner Pascale Emi fell in love with the estate and his home, which today houses a 4-star hotel and a gourmet restaurant. The cook does not hesitate to mix up genres as evidenced by these mackerel marinated in passion fruit, this Limousin beef carpaccio served with chanterelle cannelloni or even these eggplant and coffee gnocchi. Note that the cook makes and bakes his own bread from locally produced organic flour.
Prices:
lunch menu.
(wk), 26;
dinner menus, 45, 48 & 58 €;
children's menu from 18 to 25 €.
The address:
Domaine du Chatelard, 1079 route du Chatelard, 16410 Dirac.
Phone.
: 05 45 70 76 76.
In Montignac, the uniqueness of the banks of the Vézère
The dining room, but even more so the terrace, offer an exceptional point of view on the river and the village of Montignac.
On the banks of the Vézère
Few restaurants are able to serve perfectly cooked Perigord specialties - duck rillettes, ramicou, foie gras, omelet with porcini mushrooms… And pizzas worthy of the name, especially prepared with a dough left to rise for 48 hours.
Chef Lionel Lascaud takes up this challenge every day, to which he does not hesitate to add very unique dishes, such as this bouillabaisse of freshwater fish or this
bowl
with quinoa from Corrèze.
And whatever culinary option you choose, the dining room, but even more so the terrace, offers an exceptional view of the river and the village of Montignac.
Prices:
menu, 20-30 €.
The address:
Aux Berges de la Vézère, place Tourny, 24290 Montignac.
Phone.
: 05 53 50 56 31.
