Better than a family (you can’t choose your parents), Le Gindreau is a team. Built like a rugby squad by Pascal Bardet, it certainly hasn’t made us forget Alexis Pélissou’s wonderful adventure at the little village school, but it faithfully carries on that legacy, with a chef from Figeac who honed his craft at renowned establishments on the Riviera (Louis XV, Belles Rives…), and who returned home to write—for twelve years now—the wonderful next chapter of his own story. Together with his wife Sandrine, he offers the people of Figeac, the residents of the Lot, and the people of Occitania, the finest and most generous of the Quercy region’s restaurants, featuring cuisine deeply rooted in local identity from our 2024 Gault&Millau d’Or winner, who can afford to be alternately traditional and adventurous: featuring tomato variations and trout from the Thèze, pikeperch mousseline with oyster mushrooms and ornithogalum, the much more Mediterranean red mullet, a fish stock enriched with liver and coral, or even Quercy lamb with mild spices and the bold aromas of pimentón, cumin, lemon balm, and lemon. Plums and mirabelles provide a delightful finish with a vanilla-flavored chiboust; the “Équilibre” menu at €145 is an excellent choice. The wine cellar features exceptional local wines, including Cahors, and Margot Duffort’s expert, ever-smiling guidance to help you navigate through hundreds of selections.
