Hôtel du Lac

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.

In the picture postcard village of Tournemire, a renovated barn, whose bare stone walls and timber rafters have been preserved, is now the scene of an airy restaurant with a modern extension overlooking the Doire Valley. Managed by the same team as the Puy Tilleul, down the hill in the village, the menu highlights home-grown Cantal produce: locally sourced ingredients, tableware by local artisans and coffee roasted in Aurillac. Concise, polished menu dotted with nods to tradition, like truffade. Panoramic views from the picture windows and big-boned fare served with heartwarming sincerity.

This restaurant in Égletons, between Tulle and Ussel, was opened by a young couple from the Basque Country, who are winning diners over with their commitment and unpretentious cuisine. On weekday lunchtimes, the food is deliberately simpler, with a good-value set menu that attracts regulars. In the evening, the menu pushes the envelope: grilled Basque blood sausage with potato patty and golden apples; crab mayonnaise enhanced with a carrot and curry cream, blini made with walnut flour.

Nothing remains of the ruined château, except its founding spirit, which has been given a new lease of life thanks to the vision of two local childhood friends. It is now home to guestrooms, a bar and a restaurant housed in the tasteful timber extension. The Colombian chef crafts authentic cuisine packed in flavour and scattered with South American notes (ceviche of fish of the day, flame-licked cooking). In line with their eco-responsible ethos, priority is given to local producers, and some of their vegetables, herbs and even fish also come from their own aquaponics greenhouse, hence the one

This restaurant occupies a converted mill built out of black volcanic stone with a slate roof. Set just outside a village, it overlooks a pretty lake, beside which the terrace is laid in fine weather. The interior is the epitome of snug with a stone fireplace, a bar and mismatched furniture. The chef signs recipes tailored to modern tastes using local produce (even the coffee and cocoa is roasted locally) to which he adds a well-travelled spin: trout jazzed up with a chimichurri sauce or veal that resembles couscous… Beautiful plating and talented craftsmanship. Platter of regional cheeses.

This dinky establishment, in the hands of Cyril Auboiroux for some ten years now, rolls out a concise, inspired menu composed of a choice of three starters, three main courses and three desserts. Local produce steals the star roles (Limousin beef, Corrèze veggies, sturgeon and caviar from Dordogne), albeit with the occasional more far-flung gourmet escapade and unexpected creations like an amber beer ice cream. Artistic plating enhances the perfectly paired contrasting flavours. Delightful, professional front-of-house team.

Don’t miss this opportunity to discover the work of a jovial, self-effacing chef, as modest as his food is good. Premium seasonal produce takes front stage in his dishes: free-range duck breast, purée of quince and prunes and a spicy gravy. Rugged, deftly crafted, lip-smacking food! In fine weather, head for the pretty terrace in the back garden.