Le Gindreau

46150 ST.-MÉDARD

16/20
Remarkable Restaurant

Chef Pascal Bardet

Cooking Signature cuisine | Traditional

Services Pets allowed

Price Indicative price per person (excl. drinks)

75€ à 135€

Gault&Millau's review

16/20

Remarkable Restaurant If all has been said about Gindreau, during our last visit, the soul of this former schoolhouse awakened in us the days when we used to donkey the multiplication table on its benches. Pascal Bardet, a pure product of the Quercy region, made us revise it in his own way, and how. On the table, his table, it's a multiplication of flavors, an addition of seasonings, a rhythmic division of service, for a result that lives up to his ambitions to please and delight us. Winter mushrooms, blue foot marmalade, clavaire, morel mushrooms, porcini mushrooms, all served with a trompettes des Maures broth; small peach sea bass cooked au naturel, accompanied by small clams and razor clams, crushed watercress and dried bonito, coco beans; hare à la royale in two ways: à la cuillère according to Aristide Couteaux and à la mode d'Antoine Carême and, to finish off, pommes bertranne stewed with aniseed and fennel and little fritters dipped in cider caramel. Pascal and Sandrine run this institution with a master's (school) hand, where it's so good to rediscover the soul of a gourmet child. And let's not forget Margot Duffort, whom we named last year as the best sommelier in Occitanie, who also works with Sandrine to ensure that Pascal's score in the dining room unfolds as he wrote it, and a splendidly didactic cellar to help you get to know the Cahors tables by heart.