GARDE MANGER au bon coup de fourchette
321 Reviews
17 Pl. de la Motte, 87000 Limoges, France
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GARDE MANGER au bon coup de fourchette
321 Reviews
17 Pl. de la Motte, 87000 Limoges, France
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321 Reviews
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Christophe Durand
Christophe Durand, Apr 2024
Small restaurant located near the market halls.
Really nice welcome.
Authentic cuisine with local products.
Favorite “La plank des bond vivants” only on Saturdays, it’s killer!!
The little extra, all dishes are served in Limoges porcelain (Royal Limoges)
I highly recommend it ?
Lini Prak
Lini Prak, May 2024
Very good local products, the local beer is also very good. Very good value for money. You should definitely not expect a gourmet restaurant presentation but the most important thing is what you have on the plates. The welcome is perfect ?
It was a great discovery and I recommend it without hesitation.
vince goji
vince goji, Jul 2024
Super nice and very good. The service is professional and pleasant and we eat very well with 120% local products, which is rare. Terrace with top high tables.
Fabrice “Martelfab” Martel
Fabrice “Martelfab” Martel, Aug 2024
When I arrived, I was warmly welcomed, which is customary among foodies. I went to this address after having heard about it several times on the internet and also from restaurateurs in the city. The presentation of the menu is sober but precise, the traceability and their provocation of the products is essential, we can guess the singularity of the links which bind this establishment to their various suppliers. The weather is perfect on this August evening, I am lucky enough to be able to sit on the terrace and enjoy the atmosphere of the street and not far from the Halle. My choice is quite quick because I have a weakness for homemade foie gras, I opt for the burger, my final decision will be the chestnut pudding after the advice of my wife by telephone and the waiter who takes care of my table . Then it was time for dessert, I hesitated between the brioche and the brownie, the brownie won. In summary, from the wine to the dessert, including the starter and the main course, I received very good advice and these homemade proposals with selected, quality products make all the difference.
I had a very pleasant time and on occasion I will come back with great pleasure
THANKS
Chloé Reboul
Chloé Reboul, Aug 2024
While passing through Limoges, we hadn't thought of reserving a table. Luckily for us, a table became available earlier than expected!
The servers are extremely friendly, with a response that we like. And for the dishes... I usually order tartars, this one was exceptional! The meat, the seasoning, everything was there. My partner also really liked his burger.
In short, go for it! (but remember to book! :) )
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L'Aparté
When Arthur Buisson, formerly second of the previous chef, took over the helm here, the transition was naturally smooth and seamless. While the interior remains unchanged, the culinary score is now more modern in spirit thanks to an abundant use of aromatic herbs and spices of all sorts. The chef’s globetrotting past can be tasted in the manifold flavours of his fresh, distinctive craftsmanship. Even better, he also turns out to be a dab pastry chef!
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Philippe Redon
If you like a certain vibrancy in your food, this is the place for you: recipes oscillate between gastro - bistro, contemporary and old - school gourmet, with a predilection for made - to - measure ingredients (poultry, oysters etc); on - point wine advice thrown in for good measure.
Limoges - FRANCE
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Amphitryon
This pretty half - timbered house in the heart of the picturesque "village" around rue de la Boucherie is now the fief of chef Olivier Polla. He proposes modern cuisine that lets the ingredients do the talking, such as langoustine and angel hair pasta, lièvre à la royale, raspberry croquant and milk bastilla. A treat for the taste buds.
Limoges - FRANCE
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Martin Comptoir
A stone’s throw from the market (ideal for fresh produce), the clientele is drawn by the work of youthful chef, Martin Dumas, also a local lad. His culinary score, perfectly in tune with today’s tastes, features a brief seasonal menu, generous hunks of meat to be shared and the house speciality, “thickly sliced calf’s liver”, which he learnt from Jean-Paul Arabian in Paris. Small, quiet terrace.
Limoges - FRANCE
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La Cuisine du Cloître
At the foot of the cathedral, this former 17C cloister is the quintessence of characterful! The chef’s market-fresh cuisine varies with his mood (surprise menus) and the season. His consummate technique and the quality of the ingredients hit the spot every time for a fine dining experience.
Limoges - FRANCE