Restaurant Figeac - Lot Valley
We aim to achieve the very highest standards in our kitchen. The owner of the hotel, Oz, is also the chef and personally cooks all the food.
We try to source all our food locally and use seasonal fruit and vegetables. We have some great local farm suppliers offering quality regional produce. We shop on a daily basis and only cook fresh meat and fish. All the desserts are home made. Both healthy and tasty the food prepared is regional, and reflects our respect for nature and our environment.
As Oz cooks using fresh ingredients, we would ask our guests to let us know, preferably before 5pm, if they intend to eat in the restaurant that evening.
Oz enjoys talking to guests about their food preferences and encourages them to let him know if there are any particular dishes they would like prepared. He can cater for vegetarians and vegans.
Dinner is served between 7.30pm - 8pm.
Our 2018 seasonal menu isA few 'hors carte' examples :-
Homemade fois gras with a figue chutney
Warm gesier and cherry salad flambéed in port
Cold meats of the region
Scallops with a fresh mushroom soup
Grilled Aubergine with mozzarella melt
Grilled sardines with samphire
Locally sourced Veal (Steak, liver, stew, sausages)
Duck leg in a caraway and honey sauce
Fresh fish (Bream, Cod, Bass, Salmon)
Crumble with seasonal fruit and home made custard
… and of course some well known organic cheeses from the south west of France.
Our food prices are 7 euros for starters and deserts and 16 Euros for the main course.