Auberge Le Prieuré
Moirax, France
⭐1 Star
The Experience
From Michelin Guide
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…
Unique Things
From Visitor Experiences
#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.
Ingredient Stars
From Visitor Experiences
["asperges","petits pois","rhubarbe","gentiane","artichaut","fleur de sureau","seiche","crêtes de coq","piment végétal","œufs de truite","shiso","rooïbos","framboise","concombre","estragon","fraise"]
Menu & Pricing
Current Offerings & Prices
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