Le Petit Léon

Born in South Africa and raised in New Zealand and Australia where he learnt the craft, Nick Honeyman fell in love with France and its produce following stints at Arpège and above all Astrance. In fact, it was thanks to Pascal Barbot that our globetrotter found his way to this bistro that he has gradually turned into a gourmet establishment. Exquisitely presented, his signature cuisine is a masterfully intelligent festival of emulsions and contrasting flavours. This seasonal restaurant (May-Sept) located in a picturesque village boasts a terrace overlooking the garden’s manicured lawn. In the dining room, Sina, Nick’s German wife and trained sommelière, suggests local wines, fine vintages and the occasional bottle of New Zealand wine.

A globetrotter's kitchen, anchored in Dordogne

Nick Honeyman trained in France and brings a wider world to a tight local pantry, modern technique without losing the place.

A seasonal room with a garden terrace

Open for the warmer months, the best seats are outside, looking onto a calm, manicured garden.

Dining room and cellar with Sina Honeyman

Sina Honeyman runs the room and the wine, mixing local bottles with a few New Zealand references.

Signature Ingredients

• Seasonal produce from Dordogne and the surrounding region: the menu turns with the months and stays close to local supply.
• Sauces and emulsions: a technical signature, used to build contrast and lift flavour, rather than heavy garnish.

Overview

• Modern cuisine in Saint-Léon-sur-Vézère, with a seasonal calendar (May to September).
• Cooking signed by Nick Honeyman, with a style built around emulsions, contrast and precise plating.
• Terrace dining overlooking the garden.

Drinks

• Wine choices lean local and classic, with the occasional New Zealand bottle.