Suite EUGENIE piscine MAISON BLANCHE TULLE

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.

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.