Le Petit Léon

Here are three unique and unconventional aspects of the Michelin-starred restaurant Le Petit Léon in Saint-Léon-sur-Vézère:

1. A Globally Influenced Chef with a Local Focus
Chef Nick Honeyman, originally from South Africa and raised in New Zealand and Australia, brings a distinctive international background to Le Petit Léon. His culinary style is a blend of classic French techniques learned at prestigious Parisian restaurants like L'Arpège and L'Astrance, combined with influences from his travels and heritage. Despite this global inspiration, the restaurant is deeply driven by local produce and seasonal ingredients sourced from the surrounding region, creating a modern fine dining experience that harmonizes international flair with local terroir.

2. A Seasonal Restaurant with a Garden Terrace in a Picturesque Village
Le Petit Léon operates seasonally from May to September, located in the charming village of Saint-Léon-sur-Vézère. It features a terrace overlooking a meticulously manicured garden lawn, offering diners a unique ambiance that connects the culinary experience with the natural beauty of one of France’s most beautiful villages. This setting enhances the dining experience by blending the historic spirit of the village with modern cuisine.

3. A Signature Cuisine Celebrated for Emulsions and Contrasting Flavours
The restaurant’s cuisine is noted for being a "masterfully intelligent festival of emulsions and contrasting flavours," presenting a unique sensory experience. The menu often includes a surprise tasting format composed of many small portions, each delivering complex and dazzling flavors that create an olfactory symphony. This approach to fine dining emphasizes creativity, precision, and a multi-sensory journey for guests.

These elements collectively distinguish Le Petit Léon as a Michelin-starred restaurant that combines international culinary expertise, local seasonal sourcing, and a unique sensory dining experience in a picturesque setting.

The most honored or signature ingredients at the Michelin-starred restaurant Le Petit Léon in Saint-Léon-sur-Vézère include:

• Foie gras: Served as a starter, it is noted for its exceptional quality and richness. It is often paired with a cooked condiment made from red onion, apple, pineapple, and celery, which provides a sweet and sharp contrast to the foie gras's richness.

• Veal sweetbreads: Featured in dishes such as braised sweetbreads in a velvety brown sauce, showcasing the chef's skill in preparing delicate offal with refined sauces.

• Tripe (gras double à la lyonnaise): A signature Lyonnais dish reinterpreted by the restaurant, where the tripe is cooked in a tomato-based sauce and gratinéed, differing from the traditional onion and wine stew.

• Veal rump and beef cheek: Used in main courses with accompaniments like cep mushroom sauce, smoked purée, and brown onion, highlighting local and seasonal produce.

• Local mushrooms (e.g., cremini): Incorporated into savory preparations such as béchamel sauce with mushrooms and cheese, demonstrating the use of fresh, local ingredients in classic French techniques.

These ingredients reflect the restaurant's commitment to seasonal, local produce and traditional French culinary techniques elevated with creative touches by Chef Nick Honeyman.

Tasting Menus

Lunch Menu (12 Courses)

€180

Dinner Menu (14 Courses)

€220

Signature Dishes

• Foie Gras: €60
• Blue Lobster: €120
• Wild Turbot: €80