Delicatessens - Domaine du Berthiol

Rating: 13
Author: Gault&Millau

725 Route de Saint-Chamarand, 46300 Gourdon, France

13/20
Chef's Restaurant

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12 PHOTOS

Location: Gourdon
Chef: Benoît Mouly
Cooking: French | Local
Services: Garden, Terrace
Style: Elegant, With family

Budget (€)

Indicative price per person (excl. drinks)

25 to 67

Gault&Millau's review 2026

13/20

Chef's Restaurant

This is undoubtedly the most popular spot today in the Bourian region, a small but stunning area in the northwest of the Lot department. Just a few minutes from downtown Gourdon, in the heart of the countryside, the couple—Justine (front of house) and Benoît (in the kitchen) welcome dozens of lucky guests (locals and tourists alike) to their splendid, tree-lined estate for every service, whether in summer (on the vast panoramic terrace) or winter (in the impressive dining room with large floor-to-ceiling windows overlooking the lush park). In addition to the undeniably charming setting—which almost justifies a visit on its own—there’s no shortage of reasons for the restaurant’s success: the young and cheerful dining room staff, smoothly led by Justine; the general good cheer; the refined tableware and high-quality cutlery; the enticing wine list featuring over a hundred selections, blending established favorites with new discoveries; the numerous thoughtful touches (appetizers, petits fours). And above all, of course, Benoît’s cuisine—modern and wildly inventive—which more than justifies the two chef’s hats. A few highlights from our latest refined summer dinner: a delicate “red mullet confit in olive oil, mussels, and zucchini blossoms stuffed with a fine fish filling, served with a bouillabaisse-style bisque”; a surprising “foie gras with tamarind, walnuts, and Galusette ratafia, tonka bean French toast, and condiments with prunes and fresh plums,” and the exceptionally flavorful “lamb confit with hay, carrot purée scented with orange blossom, crispy eggplant spheres moussaka-style, and harissa condiments." To round it off, a cheese cart—a rare treat—and desserts that are both light and original: “stracciatella, white peach, and thyme” for us that evening. One final highlight: the outstanding value for money, both for the food (dinner menus at €45 and €67) and the reasonably priced drinks.