Le Vieux Logis

This reliably good traditional restaurant is housed in the utterly charming setting of a converted tobacco drying barn, all done out in stone and painted wood. Indeed, the whole site – the local stone buildings of an old agricultural property that was originally a priory – is delightful. Head chef Vincent Arnould, a Meilleur Ouvrier de France, is an enlightened custodian of tradition. A native of the Vosges who fell in love with the Périgord, he selects the finest produce for his modern and appealing cuisine with solid classical foundations. At lunchtime, the restaurant proposes a reasonably priced set menu featuring what might be described as Périgord-style tapas. A new take on fine dining.

A dining room in a former tobacco-drying shed

• Le Vieux Logis treats diners to a meal in the old tobacco-drying shed (ancien séchoir à tabac), a stone-and-painted-wood space that blends rustic charm with elegance. The setting includes a mezzanine and, in season, dining on a terrace under centenarian lime trees, with a notable Catellani & Smith suspension adding a contemporary design touch.

A MOF chef driving terroir-focused cuisine

• Chef Vincent Arnould is a Meilleur Ouvrier de France (MOF) 2007, and his cooking revisits Perigord terroir with creativity and precision. The menu emphasizes seasonal, locally sourced ingredients such as canard (duck), noix, cèpes, truffes, and foie gras, evolving with the seasons.

Truffle-hunting experience as part of the Perigord immersion

• The Relais & Châteaux experience includes a truffle-hunting quest led by Edouard with his dog Lino, offering guests a hands-on glimpse into the truffle culture of the region, often followed by a visit to the Sainte-Alvère truffle market.

Signature Ingredients

• Foie gras de canard (Monbazillac-gingembre mariné): A cornerstone of Le Vieux Logis's terroir-driven gastronomy, foie gras appears as a defining ingredient in refined preparations such as foie gras mariné au Monbazillac et gingembre. It is sourced in close collaboration with regional producers, ensuring high quality and seasonal variation that underline the restaurant's commitment to local produce.
• Truffe noire du Périgord: A signature aromatic element woven through the menu, celebrated for its intense perfume and ability to elevate sauces, garnishes, and delicate preparations, highlighting the Perigord's prized black truffle heritage.
• Canard (duck): Central to the Perigordian culinary identity, the duck is used across multiple courses in inventive yet respectful ways, reflecting the kitchen's focus on traditional products reimagined with precision and regional sourcing.
• Huile de noix (walnut oil): A distinctive finishing and seasoning component that enhances the nutty notes of dishes featuring duck and other game, mirroring the region's walnut production and lending a characteristic richness.
• Cèpes (cepes/porcini): Seasonal forest mushrooms that appear in sauces and accompaniments, emblematic of the kitchen's emphasis on regional, seasonal produce and depth of flavor.
• Homard (lobster): A notable signature element in the seafood repertoire, exemplified by dishes such as a warm lobster in salad with tomato and piccalilli, illustrating the chef's ability to balance luxe seafood with Perigordian produce.