Chambres d'hôtes Pech Blanc

In the upper reaches of this village on the Causse de Limogne, this unusual restaurant is housed in an old stone farmhouse. It has been set up by a couple, sommeliers by trade and returnees from a stint in New Zealand, who learned the art of cutting meat from the village butcher, who happens to be the proprietress's father. As a result, they serve only local meats (from the Lot, Aveyron and Tarn-et-Garonne), prepared nose to tail, then matured, smoked, simmered, grilled or made into a terrine – accompanied by crispy, succulent chips cooked in beef fat. Don't miss the wood-fired leg of lamb, co

In this house at the foot of the Château des Lapopie, you can be sure that good things – Les Bonnes Choses – are to come! Enjoy the pleasant cuisine du terroir, in which local ingredients are the star (lamb, foie gras, cheese... ). There are a handful of pretty guestrooms, if you wish to stay on in this village overlooking the Lot.