Cuisine:

• French
• East and West
• Southwest

Le Lion d'Or Description:
Peter Bond, the owner of this traditional hotel, and his Chef Jérôme Roseau form an effective duo, which is focused on current and future food trends: remoulade of celery confit, duck aiguillette with grated apples and hot pastis of duck foie gras, roasted loin of lamb, artichokes barigoule with olives and pine nuts, rocamadour "curiosity," chocolate diamant, vegetable biscuit, crème cardamom and cappuccino with mango ice cream. The service is relaxed, and the wine cellar is wisely priced. It's lovely to sit on the terrace among the wisteria covering the lovely stone façade when the weather permits.


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