Aumì

A freshly seasoned dish of crunchy green beans, lemon cream and marinated mackerel; tasty pan-fried porcini from the Dordogne, hazelnut and poultry jus; tender top rump steak with pear slices; plump roast fig, vanilla and Cognac ice cream: only quality local ingredients are showcased here. Superfluous stylistic effects are eschewed in favour of marriages of flavours that are a real treat for the taste buds. At the helm of this newly opened gem are chef Mickaël Clautour and Laura Legeay, a couple with experience at home and abroad, who have subtly combined tradition and modern trends in their restoration of this location.