: Freshness, fun and local produce take centre stage at Le Restaurant du Château Bellevue, Cazaubon/Barbotan-le-Thermes.
Revealing the authenticity of the ingredients around which it is built, each dish created by chef Anaïs Teynié at Hôtel de l’Europe in Villeréal brings out the real, fresh flavours.
Showcasing local products from the Lot, Le Balandre restaurant at the centuries-old, family-run Terminus Hotel in Cahors offers stunningly delicious cuisine such as this Lobster and Beetroot Salad. Mixing traditional and original creations with the finest ingredients, Chef Alexandre Marre prepares his food without artificial additives or superfluous ingredients, allowing the true flavours to be savoured.
Thierry Pszonka, Maître Cuisinier de France, has 30 years experience working with the finest chefs and food in France. His Stuffed Zucchini Flowers are a prime example of his work as head chef and owner at Les Sens Restaurant in Puylaroque, Tarn et Garonne. He prides himself on creating exquisite fusion food that combines local ingredients with an imaginative approach to both flavours and plate appeal.
As chef and owner at Chateaux Cuisine, Alicia Watson is dedicated to providing an unforgettable private dining experience for any occasion. Here she gives us her recipe for a delicious Dark Chocolate and Pistachio Tart with Salted Caramel Sauce
Fabrice Rodot is head chef and co-owner, with his partner Victoria Calvert, at L’Atelier in Issigeac, Dordogne. Serving home-cooked, gourmet food since 2017, the restaurant specialises in local, seasonal, fresh French cuisine.
Caroline and Pascal Alix of Restaurant Caro & Co in Bazas, Gironde, are true lovers of cuisine, bringing a delicious element of surprise to their menu with fresh, seasonal, organic and local ingredienhttps://www.thelocalbuzzmag.com/wp-admin/post-new.php?post_type=articles#ts.
Jean-Paul Tossens, Chef de Cuisine at Le Monastère de Saint-Mont in Gers, loves reinterpreting local products with a touch of modernity.
Caroline and Pascal Alix of Restaurant Caro & Co in Bazas, Gironde, are true lovers of cuisine, bringing a delicious element of surprise to their menu with fresh, seasonal, organic and local ingredients.
Will Baker is the Chef de Cuisine at Walnut Bistro in Eymet, Dordogne. Taking his experience from around the world, he focuses on a seasonal and fresh offering.
Interesting, delicious, new ideas for vegan food including a chocolate mousse and vegan “ricotta” cigars, from Natalie Lunch at Le Cheval Blanc in St Antonin.
Will Baker is the Chef de Cuisine at Walnut Bistro in Eymet and gives us his recipe for Pan cooked Foie Gras with Apple Mustard Slaw and Apple Purée
A risotto with a difference: Chateau Rigaud Beetroot Arancini, a colourful, fresh tasting dish for enjoying in the summer sun from Nick Street-Brown.
Vegan Buffalo Cauliflower Wings is from Natalie Lynch, the chef at Le Cheval Blanc in St Antonin.
Asparagus with smoked salmon and beetroot caviar from Bas Holten at the Chateau Les Merles combines a fresh approach to flavour with a modern twist
Nick Street-Brown is Head Chef at Château Rigaud and has given us this fabulous recipe for Lamb rack, spiced aubergine, oven roasted tomato, goat cheese and crispy chickpeas
Using local, seasonal produce, Claude-Emmanuel Robin from the Michelin Starred L’Allée des Vignes at Cajarc, creates a delicious, gastronomic treat
Innovative creations and pure flavours represent the original style of Dutch Chef, Bas Holten, at the Château Les Merles. This recipe is sure to bring a smile.
Alan Stewart is a private chef with a passion for seasonal, locally-inspired food. We asked him for his suggestion for a tasty dessert.
Chocolate Moelleux, a delicious dessert from the Michelin Starred l’Allée des Vignes restaurant
A dinner designed for Valentine’s Day but, hey, it could be Valentine’s every weekend!