Restaurant in the courtyard of the old school concocting a cuisine inspired by Quercy and the world.
Ludovic Soupirot and his chef Rémy Soulignac welcome you under the hundred-year-old wisteria or under the courtyard of the old school to spend a moment you won't soon forget. Here, they serve lobster ravioli with coral sauce, crispy scallops with angel hair, quail supreme (boneless) with foie gras, or the chocolate cookie with pear sauce. Referred to as Bonnes Tables du Lot, the cuisine is inspired by the Quercy region and the world. The restaurant owner has also developed a whole range of catering services and offers cooking classes.
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C'est beau mais ça n'a pas de goût à l'image du lot
Cuisine traditionnelle goûteuse dans un cadre surprenant, une ancienne école.
Je recommande cet endroit avec un personnel de service agréable.