Émilie & Thomas - Moulin de Cambelong
Conques-en-Rouergue, France
⭐1 Star
The Experience
From Michelin Guide
This lovely mill built of local stone and flagstone stands in a bucolic setting on the banks of a river. The restaurant has exposed rafters and large picture windows. Having worked in the restaurants of Pierre Gagnaire, Michel Bras and Alain Ducasse, Émilie and Thomas Roussey, both chefs, have swapped their premises with those of Hervé Busset, who is now based in the heart of Rodez. Working in tandem, the pair create natural cuisine that gives pride of place to seasonal fruit and vegetables supplied by carefully selected local producers. Tomato and basil; aubergine, agastache and buckwheat; oyster mushrooms and courgette flower: the names of the dishes are reduced to their ingredients, which are always ultra-fresh.
Unique Things
From Visitor Experiences
The mill reborn: alchemy of flavors and dreams in the heart of the Lot
The restaurant is housed in an ancient mill, reborn from centuries-old stones into a gastronomic epicenter that defies convention. It is more than a Michelin-starred restaurant; it is a living organism pulsating with the vision of Émilie and Thomas Roussey, where every stone and dish tells a story of understanding and sharing.From clients to guardians: a silent revolution
Émilie and Thomas transitioned from city life to rural life by taking over the abandoned mill, blending professional ambition with family life without hierarchy. The Moulin is not just their workplace but their home, where hospitality is intrinsic, and their daily life and work are permeable, creating a sustainable project rather than a fleeting success.Natural cuisine with ultra-fresh, seasonal ingredients named simply by their components
The chefs focus on natural cuisine that highlights seasonal fruits and vegetables from carefully selected local producers. The dishes are uniquely titled by their ingredients alone, such as "Tomato and basil" or "Oyster mushrooms and courgette flower," emphasizing freshness and simplicity in presentation.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Émilie & Thomas - Moulin de Cambelong in Conques-en-Rouergue include:
Salsify: Used with precision and simplicity, salsify is highlighted as a key vegetable ingredient that showcases the chefs' skill in transforming humble local produce into refined dishes.
Carrots: Another local vegetable, carrots are treated with care to bring out their natural flavors, reflecting the restaurant's focus on seasonal and regional products.
Asparagus: Featured seasonally, asparagus is part of the vegetable selection that supports the restaurant's instinctive and creative cuisine approach.
Foie gras: A classic French delicacy, foie gras is used with surgical precision to balance richness and elegance in signature dishes, demonstrating the chefs' mastery of traditional ingredients with modern techniques.
Trout (Gravlax): Presented as gravlax with beetroot miso and wasabi, trout is a signature ingredient that combines local sourcing with inventive flavor pairings, highlighting the restaurant's blend of simplicity and sophistication.
These ingredients are significant because they reflect the restaurant's philosophy of working closely with local suppliers to celebrate quality, seasonal, and regional products. The dishes are crafted with an instinctive cuisine style that balances creativity and pleasure, often transforming simple ingredients into elegant, refined presentations.