THE RESTAURANT
Beyond a local food network–hyperlocal, without compromise
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Menu
7 cueillettes
Dîner du mardi au samedi
Déjeuner les samedis et jours fériés
75 €
The commitment to hyperlocal sourcing is an endless source of creativity for the Chef and his partner, Julie.
The aromatic herbs come from the restaurant’s garden, and the fruit and vegetables from the vegetable garden less than 1,500 metres from the restaurant.
Cueillette is also the gathering of small producers, an endless search for local savoir faire: flour from the Dom flour mill 6 km away, cow and goat cheeses from the Ferme du Puy de l’Aiguille 16 km away, trout from Fialicie 8 km away, eggs from Demois’ailes 26 km away, poultry from the Tartayrou farm 39 km away, caviar from Périgord Noir 88 km away.
Local craftsmanship is showcased throughout the restaurant: the knives were made by Rémi Marchand in Perpezac-le-Blanc 72 km away, the bowls and glasses were created by Pauline Audubert, ceramicist from Carennac 12 km away, the plates were designed by Julia Canton near Pompadour 86 km away.
Only exceptional French brands equip the kitchen: Enodis from Auxerre, Bragard from the Vosges, Debuyer from Alsace
Our wine cellar boasts over 160 wines from our region, as well as wines from all over France.
