Cueillette

On the border between Corrèze and Lot, this charming 19C manor house has been completely renovated to create a light-filled, stylish restaurant. The ceramic apples hanging from the ceiling evoke the orchard (as well as the vegetable garden) that the restaurant cultivates nearby. Youthful chef Oscar Garcia (stints at Franck Putelat in Carcassonne and La Table d'Uzès) skilfully crafts seasonal dishes with a touch of creativity, using produce sourced from within a 100km radius: trout with green beans, blueberries and peanuts; veal from Corrèze cooked two ways, smoked eel, raspberries and Dubarry cream. Five cosy guestrooms are available upstairs. Simpler options at lunchtime.