Le Puy Tilleul - La Borie d'Hélipse
5 Chemin du Moulin, 15310 Tournemire, France
6 PHOTOS
Practical information
- Location
- Tournemire
- Chef
- Olivier Cloteau
- Cooking
- French | Gastronomic
- Services
- Accommodation
- Style
- Elegant, Romantic
Budget
(€)
Indicative price per person (excl. drinks)
47 to 130
Gault&Millau's review 2026
14/20
Chef's Restaurant
In Tournemire, listed as one of the most beautiful villages in France, La Borie d’Hélipse overlooks the Doire Valley from a landscape dominated by the four stately towers of the Château d’Anjony. Born out of the passion of Christelle and Michaël Boyer, the property consists of a series of contemporary Cantalian barns, built of volcanic stone from Bouzentès and rust-brown panels: a residence with understated architecture, firmly rooted in the landscape, which their son Thomas manages with clear determination. The dining room, overlooking the valley, frames the meal against the horizon. Olivier Cloteau, former chef at Le Richelieu in La Flotte-en-Ré, collaborates with Xavier Taffart to create a unique cuisine—almost an intimate geography where the sea mist of the Charente drifts all the way up to the pastures of the Cantal. Charente butter evokes childhood and roots, while char, meat, and local mozzarella anchor the dishes in their new territory, without succumbing to the easy trap of postcard-style regionalism. Tuna and pastrami-style foie gras pair with pickles and pistachio oil with unexpected elegance, though the rhubarb vinegar—too overpowering—somewhat masks the promised sensual richness. Stéphane Heinis’s Alis char, tender and delicate, finds a generous accompaniment in confit egg yolks, mustard seeds, and a sumptuous warm potato cream that enhances its finesse without weighing it down. Dominique Dupont’s entrecôte, laced with Laborie bacon, is paired with celery and langoustine in a rich sauce of vanilla, coffee, whiskey, and shellfish heads—a vast land-and-sea composition that the power of the sauces brings together with remarkable sensuality. Mr. Malmartel’s strawberry, disguised as a frozen fruit, pairs with fresh strawberries, elderflower, and a bold white asparagus ice cream. The “sandcastle” dessert blends mango, passion fruit, ginger, vanilla, and Cantal mozzarella in a nostalgic evocation of childhood that is as playful as it is perfectly balanced. Caroline Cloteau manages the dining room with consummate professionalism, constant attention, and perfect control over the pace of service. The wine list complements this cuisine with reasonable prices and a welcome focus on Auvergne wines.
Map
OPENING HOURS
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Olivier Cloteau Chef
Menu
A la carte
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