Auberge Le Prieuré

On the road between Bordeaux and Toulouse, in the heart of a tiny picturesque village near Agen, this country inn occupies a centuries-old stone house, whose terrace, shaded by ancient plane trees, faces a Clunisian priory founded in the 11C. A former consort of Michel Trama of Puymirol, chef Benjamin Toursel has forged his own distinctive modern style, scattered with bold, creative notes that frequently surprise the diner: mouth-wateringly juicy red tuna with a wasabi made out of roses, rhubarb and rose geranium; rack of veal, raw and cooked carrots and nasturtium-flavoured béarnaise. A priory devoted to fine dining…

#1. Unique Location in a 13th-Century Building

• The restaurant is located in a charming 13th-century building with colombage architecture.

#2. In-House Pâtissier and Custom Pastries

• Chef Anthony Raymond, who has worked with Tom Meyer, creates custom pastries for the restaurant.

#3. Emphasis on Local Ingredients and Seasonal Menus

• The menu is based on local ingredients and changes seasonally to reflect the freshest produce available.

Tasting Menus

• Discovery Menu: €120 (5 courses), €180 (7 courses)
• Gourmet Menu: €220 (8 courses)

Signature Dishes

• Red tuna with wasabi made out of roses, rhubarb and rose geranium: €45
• Rack of veal, raw and cooked carrots and nasturtium-flavoured béarnaise: €55