La Belle Vienne

Deep in the countryside, in a Natura 2000-protected site, this restaurant is housed in a 16C mill. The interior has been refurbished in a contemporary style featuring glass, wood and clean lines, as well as the mill mechanism. Matthieu Brudo elegantly showcases the terroir: Vitrac-Saint-Vincent pork pluma glazed with ponzu and Mornac chickpeas, Limousin beef, Neuvic sturgeon and fish caught fresh in Royan. The wine list, which points to a penchant for natural and biodynamic estates, is the perfect complement to the sincere and generous cuisine.

Talented pair Emilie and Thomas Fournier have thrown themselves wholeheartedly into running this charming inn hidden deep in the Vienne, which gives pride of place to local producers. The delicious dishes are artfully plated and are good value for money. For example: asparagus and duck confit, served with a warm vinaigrette, or their version of devilled egg – flavoured with wild garlic. Well worth the detour.

This restaurant housed in an old mill sports a cheerful interior and a splendid fireplace for cosy winter moments. In summer, the riverside terrace is the perfect spot to dig into appetising, market-fresh food, whose original and well-crafted recipes focus on locally sourced produce.

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.

In a converted barn that oozes charm, Florent Linard has created an ambiance that is entirely in keeping with his personal style. The open kitchen set beneath rafters sets the tone as he circulates between the kitchen and the tables to welcome guests and take orders. His sincere, honest cuisine revolves around ingredients and flavours: crispy beef tongue seasoned with bottarga, pan-fried foie gras; Dordogne trout cooked on one side, rillettes and escargot beurre blanc.

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 the verdant setting of a small wood near the Vienne River, tuck into meticulous cuisine that reflects the seasons: ballotine of guinea fowl with mushrooms and chestnut mousseline; sautéed calf sweetbreads, Madeira reduction and candied celeriac; lychee and ginger pavlova. N.B. You have a choice of two formats – restaurant or bistro – and you can dine on the pretty terrace overlooking the lake.