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By French Regions
Since 1999, Michel Lefèvre, current master owner, has been perpetuating the tradition of "gourmet cuisine".
Respect for the product, for the homemade product, for the rules of the art, the chef, in the modernity of the 21st century, revisits the classics and has fun creating original associations...
This former post house dating from 1715 is the oldest inn in the city, typically Basque, with its red half-timbering. In the heart of the Petit Bayonne, here is a house whose reputation is well established. The TELLECHEA family welcomes you with friendliness. Chef Jean Claude TELLECHEA's cuisine is...
The Menu offers choice, the dishes are well garnished and the staff is efficient. After your meal do not hesitate to wander in the garden located at the back of the restaurant.
The restaurant is located 8Km from Montignac, in a quiet place, nestled in lush greenery. You can taste here a traditional gourmet cuisine from the terroir with excellent local products such as truffle and duck foie gras.
Auberge du Vieux Puits inn, located between Narbonne and Perpignan, joined the very closed circle of three Michelin-star and Gault and Millau five-toque dining establishment.
While the old wheel still exists, the subtle, elegant lines of the establishment are a display of resolutely contemporary...
The cuisine is home-made with local and traditional products: the beef used for the Bourguignon beef comes from La Ferme de Côme, the Foie Gras Label Rouge, the mushrooms from Morvan, the cheese from Epoisses and the snails from the Escargotière Hélix. The restaurant also offers a delicious...
Overlooking the Dordogne river and very close to the famous Saint Emilion area, the Auberge Saint Jean is famous for years as it was a 2* Michelin restaurant during the 70's.
Since 2014, the new owners, an enthusiastic young couple, have breathed new life into this coaching inn tucked away on the...
Its traditional cooking comes from the family home vegetable garden. Its deli meats directly comes from local producers.The headcook, Pierette, has been cooking the family recipes for more than fifteen years: Corsican soup, eggplant brocciu, wild boar in sauce, lasagna with eggplant, sauteed veal...
It is quite naturally that Luc Giorsetti turned to the stoves to take over the family restaurant created by his grandmother in 1935. He shares with us with passion good traditional dishes revisited and borrowed from gluttony.
It serves first as a warehouse for coal and wood, then wine. In 1914, the Fouet family owns the place and decides to open the room on the street to showcase wines to the customers : the bistro is born. Daniel Violet takes over the bistro after the Second World War : it soon becomes the most famous...
