Cuisine:

• French

Pont de l'Ouysse Description:
At the foot of the Château de Belcastel, between the cliff and the river and near the Lacave grottoes, this is one of the most enchanting places in Haut Quercy. Daniel Chambon's cooking is full of flavors and imagination: homemade foie gras is offered in an artichoke millefeuille with truffle sauce or in a Monbazillac aspic; eels come in sauce poulette or with verjuice and corn bread; kid fricassée is accented with garlic, parsley, and baby vegetables; and a chocolate tart is lavished with barley-sugar cream. Good choice of Bergeracs and Cahors. The service is good in the pale-pink dining room or under the chestnut trees on the terrace.


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