Gregoire,
12 Rue de La Sagesse,
Perigaux, 24000,
0553466975, Local restaurant, Contemporary European,50
Located in the back streets of old Perigueux, at first sight this is anything but an impressive restaurant.
I think we might have fled except for the staff that were clearly keen to have us. We were stuck in the old shop area rather than the favoured garden area (complete with canopy.). However thus persuaded to stay we found a small gastronomic gem. The Chef is clearly young but also inventive, every dish we had had a different angle on it. It did not all work as well as it should, mainly due to lack of colour in the dishes. We had Ravioli of duck hearts and liver with morels which turned out to be the ravioli ingredients on a single sheet of pasta with another single sheet placed over it but at a diagonal angle. The Ris de Veau was served in a beautifully polished copper pan, and my green figs crumble were green figs oven baked with a crumble mix sprinkled over them just before service. Even the walnut cheese was smooth and devoid of obvious walnut bits.

By the time we left there was a queue of locals waiting down the street. The decor would never make Michelin but the cuisine will soon be there!

Gregoire,
12 Rue de La Sagesse,
Perigaux, 24000,
0553466975, Local restaurant, Contemporary European,50
Located in the back streets of old Perigueux, at first sight this is anything but an impressive restaurant.
I think we might have fled except for the staff that were clearly keen to have us. We were stuck in the old shop area rather than the favoured garden area (complete with canopy.). However thus persuaded to stay we found a small gastronomic gem. The Chef is clearly young but also inventive, every dish we had had a different angle on it. It did not all work as well as it should, mainly due to lack of colour in the dishes. We had Ravioli of duck hearts and liver with morels which turned out to be the ravioli ingredients on a single sheet of pasta with another single sheet placed over it but at a diagonal angle. The Ris de Veau was served in a beautifully polished copper pan, and my green figs crumble were green figs oven baked with a crumble mix sprinkled over them just before service. Even the walnut cheese was smooth and devoid of obvious walnut bits.

By the time we left there was a queue of locals waiting down the street. The decor would never make Michelin but the cuisine will soon be there!