Lᴇ Vᴏʏᴀɢᴇ ᴅ·Eʀɴᴇsᴛɪɴᴇ

This stone house bridges Quercy terroir with global wanderlust. Local Blagour trout sashimi meets hazelnut oil and toasted nuts, while matured pigeon is elevated by za’atar-scented celery emulsion and sharp shallot ketchup. The kitchen’s technical precision shines in the pork echine char siu, glazed to a sticky perfection and served with ssamjang mayonnaise. A final flourish of orange-marmalade vacherin or buckwheat ganache with soy sauce ice cream confirms a sophisticated, boundary-pushing culinary identity.