Restaurant Au Déjeuner de Sousceyrac

About

Few restaurants can boast of having inspired a novel. This is, however, the case of the one in question, which gave its name to a book by Pierre Benoit (Le déjeuner de Sousceyrac, 1931). Patrick Lagnès is passionate about using local produce. His pan-fried foie gras with cockles is most original, as is the chestnut honey lacquered duck; and the creamy dessert with apricots and crispy chocolate is quite simply irresistible !

Type de cuisine : Gastronomic cuisine, Cuisine locale

Labels : Le Routard Hôtels et Restos de France –– Gault Millau – 1 Toque 2020

Spoken languages : French

Prices

• From 30€

Payment

• Chèques bancaires et postaux
• Eurocard – Mastercard
• Visa
• Carte bancaire
• Cash

Groups

• Minimal number of persons 1
• Maximal number of persons 50

Location

Offers to seize