At Olivier’s Table, Pierre is in the kitchen, while his partner, Fanny, a talented pastry chef, oversees the front-of-house. Normandy-born Pierre has enthusiastically embraced Corrèze, his land of adoption, in this town centre stone house, whose modern furnishings and designer lighting are the epitome of elegant. The repertory, in tune with the zeitgeist and at bargain prices, ticks all the boxes: enticing, polished and colourful. Examples include poached oysters, marinated seabass with citrus fruit and a lemon-vodka sorbet; veal scallop and sweetbread, ravioles of chanterelle mushrooms and black garlic followed by a chocolate, pecan nut, clementine and citrus fruit sorbet extravaganza to finish. It is well worth taking the time to do justice to such a spread!

Unique Features of La Table d'Olivier

• Chef Pierre Neveu: A skilled chef with a high-end menu
• Bistronomie: A blend of bistro and fine dining cuisine in a chic setting
• Menu Dégustation: A 85€ tasting menu featuring noble products like foie gras, saint-jacques, and homard
• Cave Classique: A well-stocked wine cellar with classic wines

Tasting Menu

• Discovery Menu: €40–50

Signature Dishes

• Poached Oysters: Price not specified
• Marinated Seabass with Citrus Fruit: Price not specified
• Veal Scallop and Sweetbread: Price not specified
• Chocolate, Pecan Nut, Clementine and Citrus Fruit Sorbet: Price not specified