Le25 Parahotellerie

Picture a sprawling estate (almost 2,500 acres) of woodland, forest, meadows, farmsteads and ponds and now add a 13C castle equipped with all the modern comforts one would expect from a luxury establishment. The former stables have been converted into a dining room that adroitly blends antique and trendy details. The estate’s homegrown produce and aromatic fresh herbs feature prominently on the menu, as kitchen garden recipes vie for pride of place with confidently curated textbook classics. The terrace is heavenly in fine weather.

It is so popular that you have to book weeks, even months in advance. In a peaceful, airy house opposite the church, Mickaël Clautour and Laura Legeay lovingly craft a seasonal score. The vibe in the dining room is warm and attentive, while the kitchen team finetunes each detail with a focus on taste above all. Chawanmushi-style flan of crab and grapefruit, confit trout with citrus fruit, apples and sweet chestnuts: every dish is a masterpiece of delicate simplicity steeped in heroically wondrous flavour. Even better, it is all at sensible prices.

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.

In this contemporary bistro, the chef rolls out a score that is as straightforward and satisfying as the establishment’s name suggests. Bistro classics (think French onion soup, beef tartare, chocolate mousse) rub shoulders with traditional country recipes, on which he puts a savvy new spin. A case in point is the cromesquis of aligot made with fresh Aubrac tome and tarragon-spiked raviole of poultry. The indulgent, beautifully crafted desserts are wickedly enticing, e.g. an apple extravaganza with caramelised apple, granny smith sorbet, apple gel, pastry cream laced with Madagascan vanilla an

This restaurant is housed in a contemporary building exuding rustic charm on the banks of the Charente River and opposite the château that houses the Grand Marnier distillery. Both indoors and out on the terrace, modern decor provides the backdrop for the signature cuisine of father-and-son team Thierry and Julien Verrat. Proceedings open with sourdough bread and summer truffle butter, followed by refined bites with Japanese influences: beechwood-smoked oysters, eel chawanmushi, and chicken liver mousse with XO cognac. The mains continue in this delicate vein: foie gras with seaweed and sturge

Let’s get down to the basics (or the Essentials), rather than losing time in pointless conjectures. The ingredient rules in this family-run restaurant, next-door to the cathedral, and Éric Vidal is its virtuoso (yet humble) servant. For thirty or so diners, he organises a genuine banquet of flavour, thanks to delicately balanced preparations. Wild turbot baked in olive oil, pressed celery with black truffles; tartare of mango and pineapple with passion fruit jelly and French almond tea cakes… The tasty culinary score is flanked by a selection of wines that is fully equal to the attractive menu

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.