Cuisine:

• French

Jehan de Valon Description:
Here the toque is maintained by Nathalie Vallée, who used to work for Franck Laubadère. The classic Quercy dishes are easily and faithfully prepared, the caussenard menu is an excellent approach choice, and good eaters will enjoy the foie gras with capers, the mushroom confit terrine, the free-range leg of lamb, and the famous truffle tart with Périgueux sauce, which fills up the dining room with a delicious aroma. The wine cave is filled with Cahors and enriched by great Bordeaux vintages.


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