Libellule

At Olivier’s Table, Pierre is in the kitchen, while his partner, Fanny, a talented pastry chef, oversees the front-of-house. Normandy-born Pierre has enthusiastically embraced Corrèze, his land of adoption, in this town centre stone house, whose modern furnishings and designer lighting are the epitome of elegant. The repertory, in tune with the zeitgeist and at bargain prices, ticks all the boxes: enticing, polished and colourful. Examples include poached oysters, marinated seabass with citrus fruit and a lemon-vodka sorbet; veal scallop and sweetbread, ravioles of chanterelle mushrooms and bl

Elegance reigns in this former porcelain manufacturer's house on the doorstep of Limoges. Works of art, Bernardaud tableware and a hushed atmosphere combine to create a refined experience. In the kitchen, Gilles Dudognon and his son Henri work together to cook up dishes using premium ingredients from the property's vegetable garden and producers in the region. The appealing menu features classics such as pithiviers and lamprey à la bordelaise, alongside more contemporary suggestions such as seared langoustines, cul noir bacon and shell foam. Charming guestrooms, too.

An old café in the heart of this pretty village has been turned into a contemporary bistro by the Dutch duo of chef Tom Houdijk and cordial front-of-house manager Sarah van Baardewijk. The bistro vibe (banquettes, long tables, small bar) is in keeping with the menu, in which bistro classics – think beef tartare, sea bass fillet and crème brûlée – get a fresh and precise makeover. Colourful dishes, perfect cooking and meticulous details: a charming and welcoming establishment.

In this picturesque village where visitors can journey from prehistory to the Renaissance, this restaurant enjoys a truly stunning setting at the base of a cliff. This outbuilding of the Benedictine abbey of Brantôme also features a splendid terrace on the banks of the River Dronne, facing the town’s 16C angled bridge. Here, the chef’s fine, flavoursome cuisine is ably supported by a cast of superb ingredients, perfect cooking techniques and meticulous presentation. All in all, a venerable property with a contemporary and timeless charm.

Born in South Africa and raised in New Zealand and Australia where he learnt the craft, Nick Honeyman fell in love with France and its produce following stints at Arpège and above all Astrance. In fact, it was thanks to Pascal Barbot that our globetrotter found his way to this bistro that he has gradually turned into a gourmet establishment. Exquisitely presented, his signature cuisine is a masterfully intelligent festival of emulsions and contrasting flavours. This seasonal restaurant (May-Sept) located in a picturesque village boasts a terrace overlooking the garden’s manicured lawn. In the

On the main road to Brive-la-Gaillarde, you are bound to notice this Corrèze-style building with its characteristic local stone walls and slate roof. You will immediately feel at home inside, thanks to the soothing decor (wooden floors, oak tables, leather- and fabric-upholstered seating) and the beaming smile of the laid-back chef. He cooks by instinct, devising blind menus out of locally sourced ingredients. His delicious dishes, such as Limousin veal belly, smoked beetroot, carrot ketchup and mashed parsnips, lack neither colour nor precision.

This restaurant in a peaceful village in the Corrèze hinterland charms with its tranquil setting and view of the Corrèze valley (especially from the terrace). The bright dining room with a festive atmosphere is the playground of chef Thomas Ceaux and his partner Pauline Gane, who works front of house. The chef cooks up seasonal cuisine that showcases the local terroir: Limousin veal, creamy peas and chorizo; crispy puffs with red berries, vanilla mascarpone cream, and strawberry and raspberry sorbet from Tulle. A place with a loyal following.