Cueillette
Altillac, France
⭐1 Star
The Experience
From Michelin Guide
On the border between Corrèze and Lot, this charming 19C manor house has been completely renovated to create a light-filled, stylish restaurant. The ceramic apples hanging from the ceiling evoke the orchard (as well as the vegetable garden) that the restaurant cultivates nearby. Youthful chef Oscar Garcia (stints at Franck Putelat in Carcassonne and La Table d'Uzès) skilfully crafts seasonal dishes with a touch of creativity, using produce sourced from within a 100km radius: trout with green beans, blueberries and peanuts; veal from Corrèze cooked two ways, smoked eel, raspberries and Dubarry cream. Five cosy guestrooms are available upstairs. Simpler options at lunchtime.
Unique Things
From Visitor Experiences
Ceramic apples hanging from the ceiling: The restaurant decor features ceramic apples suspended from the ceiling, symbolizing the orchard and vegetable garden cultivated nearby, creating a unique connection between the dining space and its source of ingredients.
Five unique guestrooms named after flowers: Cueillette offers five boutique-luxe rooms, each uniquely designed and named after different flowers, blending the original 19th-century architecture with colorful modern style, enhancing the guest experience beyond just dining.
Ingredients sourced from the restaurant’s own gardens and orchards within 100km: The chef, Oscar Garcia, emphasizes local and seasonal produce, with many ingredients grown and picked directly from the restaurant’s own gardens and orchards, reflecting a farm-to-table philosophy.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Cueillette in Altillac are:
- Trout: Featured in a signature dish paired with green beans, blueberries, and peanuts, showcasing a balance of fresh local fish with seasonal vegetables and fruits.
- Veal from Corrèze: Cooked two ways, highlighting the local terroir and the chef’s skill in preparing regional meat with creativity.
- Smoked eel: Used alongside raspberries and Dubarry cream, combining smoky, rich flavors with fruity and creamy elements for a refined dish.
- Blueberries and raspberries: Local fruits that add freshness and acidity, complementing both fish and meat dishes.
- Peanuts and Dubarry cream: Provide texture and richness, enhancing the complexity of the dishes.
These ingredients reflect the restaurant’s focus on seasonal, locally sourced produce within a 100 km radius, emphasizing freshness, regional identity, and creative combinations in modern cuisine.