Access for people with disabilities | An eco-responsible approach | Garden | Private Parking | Terrace
Style
Romantic | With children
Budget(€)
Indicative price per person (excl. drinks)
45 to 75
Gault&Millau's review2026
Time seems to stand still as soon as you enter this richly decorated 17th-century former oil mill. Everything invites relaxation and pleasure in this natural setting on the water's edge. Chef Alain Gardillou offers a cuisine of meticulously selected and cooked local produce. Enjoy duck foie gras with smoked eel, apple and blackcurrant, walnut oil, Corgnac-sur-l'Isle snails, pig's trotter cromesquis, hazelnuts, agaric broth, mushroom strips, Salers beef filet Rossini version, foie gras with Périgueux sauce, mousseline de pomme de terre Curnonsky, pasta with black Périgord truffles, escalope of foie gras pan-fried with chives, not forgetting desserts such as tart soufflé with lime, banana and mandarin sorbet, or black Périgord truffles glazed with cocoa earth, hazelnuts and salted butter caramel. All accompanied by over 900 fine wines.
Alain Gardillou Chef
