Le Petit Léon

Rating: 13
Author: Gault&Millau

24290 Saint-Léon-sur-Vézère (Saint-Léon-sur-Vézère), France

13/20
Chef's Restaurant

BOOK

12 PHOTOS

Location: Saint-Léon-sur-Vézère
Chef: Nick Honeyman
Cooking: Traditional
Services: Access for people with disabilities, Children's Menu, Garden, Pets allowed
Style: Bistro/Brasserie, Romantic, With children

Budget (€)

Indicative price per person (excl. drinks)

115 to 145

Gault&Millau's review 2026

13/20

Chef's Restaurant

Nestled in the heart of a charming village in the Périgord Noir, this restaurant is set in a lovely garden, like a timeless retreat. Since 2017, Nick and Sina have been writing their own story here, after traveling the world, from Sydney to Tokyo. From his travels, the chef has gained a genuine appreciation for diverse culinary cultures, which now allows him to offer a personal, inventive cuisine focused on carefully selected local ingredients, prepared with precision. The tasting menu begins with several amuse-bouches, such as smoked trout meringue, French toast with onion cream and bluefin tuna, a tartlet with Périgord duck breast, buckwheat, and red wine jelly; and Japanese-style Arcachon oysters with yuzu emulsion. Next comes Borrèze trout served with trout roe, wasabi emulsion, tarragon and herb sorbet; monkfish cooked at a low temperature to preserve its tenderness, with beurre blanc sauce, Jura vin jaune, pear brandy served with zucchini and celeriac, followed by Holstein beef rolled in vegetable charcoal, duck jus, smoked chive sauce, morels, truffles, and beets. Not to mention a pre-dessert in the form of a rose blancmange served with apples, and a dessert resembling floral lace: a brûléed meringue on a cheesecake base, figs, and a verjus emulsion. The meal is accompanied by a carefully selected wine pairing, featuring wines from various wine-growing regions and highlighted by wonderful local discoveries.