Restaurant Figeac - Lot Valley

Hotel Restaurant I Hotel Restaurant II

We aim to achieve the very highest standards in our kitchen. Oz the proprietor and chef personally cooks all the food. Our menu consists of a selection of starters, main courses, cheese and deserts.

We try to source all our food locally where possible and the menu changes daily, depending on seasonal availability.  We have some great local farm suppliers offering you quality regional produce. We shop on a daily basis and only cook fresh meat and fish. All our deserts are home made.

The restaurant is intimate and very personal. Oz enjoys talking to guests about their food preferences and encourages them to inform him of any particular dishes they wish to be prepared.

Our 2017 seasonal menu is

A few 'Du Jour' examples :-


Roquefort salad with walnut oil and balsamic dressing
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)
Locally sourced Farmed(Label Rouge) Lamb (Filet, shank, cutlet)
Duck leg in a caraway and honey sauce
Traditionally served duck breast
Fresh fish (Bream, Cod, Bass, Salmon)


Crème brûlée
Chocolate mousse
Fresh fruit salad
Sorbet (pineapple, mulberry)
Floating Island
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.