Appart-Hôtel Résidence de Garonne

On the road between Bordeaux and Toulouse, in the heart of a tiny picturesque village near Agen, this country inn occupies a centuries-old stone house, whose terrace, shaded by ancient plane trees, faces a Clunisian priory founded in the 11C. A former consort of Michel Trama of Puymirol, chef Benjamin Toursel has forged his own distinctive modern style, scattered with bold, creative notes that frequently surprise the diner: mouth-wateringly juicy red tuna with a wasabi made out of roses, rhubarb and rose geranium; rack of veal, raw and cooked carrots and nasturtium-flavoured béarnaise. A prior

On the crossroads between Dordogne, Gironde and Lot-et-Garonne, Vigiers Castle is a splendid 16C Périgord edifice set in grounds that are home to a vineyard and a well-known golf course. This several hundred-year-old castle houses a restaurant whose walls are graced with frescoes dating from the Renaissance period. Virtuoso chef Didier Casaguana paints from a palette rich in flavours and aromas, directly inspired by the region. This Toulouse boy, who admits to an overriding passion for nature and small-scale producers, also works with noble produce from the land of abundance that is southwest

Just outside the town centre and near the rugby stadium, chef Michel Dussau whips up tasty recipes in a fashionable brasserie setting. He professes a weakness for local and seasonal ingredients, even better when organic. The establishment’s other appeals include a glazed wine cellar, a meat maturing cabinet.

At the top of the Bergerac vineyards, next to an old windmill, this beautiful and opulent establishment affords an unforgettable view. Chef Damien Fagette taps into the Périgord terroir and its produce, working with Blonde d'Aquitaine beef, foie gras and free-range Périgord chicken. His skilfully and meticulously crafted contemporary cuisine is a successful alliance of fine ingredients, accurate cooking and well-defined flavours: langoustine tartare with a spicy lemongrass shell jus and green asparagus; fillet of beef with Kalamata olives and stuffed morels; warm soufflé with Grand Marnier. A

In this small village on a bend of the River Lot, a handsome manor house provides the setting for this restaurant, run by a former sous-chef of Le 1862 – Les Glycines, and his partner. With space for just a dozen diners, the venue is depicted by a savvy blend of historical and contemporary. The artistically plated courses are often flanked by satellite side dishes. Modern, flavoursome cuisine that is emphatically seasonal and local, illustrated by seabass with a shrimp and saffron jus. In this cornucopian land of abundance, you will be spoilt for choice.

This contemporary villa set away from the bustle of the town centre is run by a mother and daughter team. Foodies adore the lovingly prepared dishes fully in tune with the times. The chef makes a point of honour of sourcing ingredients from local producers and most of the veggies come from their own vegetable garden.

Splendid high vaulted timber ceilings and huge floor-to-ceiling windows reminiscent of a conservatory overlooking the garden: the scene is set in this well-known culinary landmark. Matthijs Bartman rolls out modern, enticing dishes illustrated by pastrami of bazadais beef, smoked beetroot and blueberries or a more classical choux pastry stuffed with tonka bean diplomat crème, yuzu caramel and mango sorbet… A traditional lineup with a modern twist, presented in two eater-friendly priced menus. Enthusiastic and delightful front of house team.