La Taula Cuisine du terroir maison

Name: La Taula Cuisine du terroir maison
Address: Perigueux, FR
Telephone: +33 5 53 35 40 02
Price range: $$

820 Reviews

3 Rue Denfert Rochereau, 24000 Périgueux, France

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La Taula Cuisine du terroir maison

820 Reviews

3 Rue Denfert Rochereau, 24000 Périgueux, France

Dine in

€€

Wheelchair accessible entrance

Features

Serves lunch

Serves dinner

Opening hours

  • Monday: 7:00 – 10:00 PM
  • Tuesday: 12:00 – 2:30 PM, 7:00 – 10:00 PM
  • Wednesday: Closed
  • Thursday: 12:00 – 2:00 PM, 7:00 – 10:00 PM
  • Friday: 12:00 – 2:30 PM, 7:00 – 10:00 PM
  • Saturday: 12:00 – 2:30 PM, 7:00 – 10:00 PM
  • Sunday: 12:00 – 2:30 PM, 7:00 – 10:00 PM

Reviews

4.3

820 Reviews

Total review count and overall rating. We perform checks on reviews.

5 stars

4 stars

3 stars

2 stars

1 stars

Wei Ling

Wei Ling, Aug 2024

I have an absolutely amazing experience dining in La Taula. The food was so good that we dined twice here. Reasonably price and everyone is so friendly, the waiter, the chef and Julee who tend to our table. She's a star.

dwie ratna winarsih kuntjoro

dwie ratna winarsih kuntjoro, Aug 2023

It’s very good food at lunch. For me its perfect. I recommend you to try. The hospitality also very nice.

Linda McGrory

Linda McGrory, Jun 2018

My partner and I visited this wonderful restaurant twice while on holiday in Perigueux for a week recently and we can't rate it highly enough. The food was absolutely delicious, as was the wine and all the little extras.

The service was first class and Ter' Raz the waiter is a true professional. He is also very friendly and has a great sense of humour. Christine is an outstanding chef and a very nice lady, she even took the time to bid us a personal farewell on our last visit. We will always remember our visits to Taula. It was definitely the best restaurant out of several we visited during our holiday and we would highly recommend this delightful little gem of a place.

Linda & Stuart from Glasgow Scotland.

Adrien Besnier

Adrien Besnier, Jul 2018

Bottom line: Excellent, fresh and fairly priced!

Details: Little Cocotte has a very kind and professional staff. It is clean and tidy and set in a lovely place of Périgueux (Old buildings architecture offers a nice sight).

The food is tasty and fresh.

They offer a lunch menu that's very competitive and delicious.

Quentin Soulet

Quentin Soulet, Jun 2024

Excellent !

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The Petrocorri were a Gallic people who settled in the Dordogne – a sign that the chef is proud of his roots. This pleasant venue in the historical heart of Périgueux, beneath century-old arcades, is the chef’s brainchild. He rolls out a two-pronged concept, with a bargain bistro-style lunch, and a more elevated fine dining menu with several courses in the evening. The contemporary, meticulously plated food takes local ingredients and tweaks them ever so slightly, like his black pork of Périgord with black beans and garlic condiment.

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La Taula

At La Taula (which means "table" in Occitan), Christine Maurence concocts no-nonsense family-style cuisine. Among her specialities, the veal kidney cooked whole with mustard seeds, the home-made stuffed duck's neck, and the semi-cooked foie gras are the signature dishes. An authentic restaurant just next to the cathedral, where traditions are not something to be trifled with!

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L'Épicurien

This quaint old house in the heart of Périgueux provides the perfect foil for Gilles Labbé's assuredly epicurean cooking. It is clear that careful work goes into the precisely crafted recipes including the inspired vegetable dishes. The menu features quality Aubrac and Salers meats matured for six weeks on site. A master class of delicate craftsmanship and delicious food. Particularly attentive and enthusiastic front-of-house team.

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L'Essentiel

Let’s get down to the basics (or the Essentials), rather than losing time in pointless conjectures. The ingredient rules in this family-run restaurant, next-door to the cathedral, and Éric Vidal is its virtuoso (yet humble) servant. For thirty or so diners, he organises a genuine banquet of flavour, thanks to delicately balanced preparations. Wild turbot baked in olive oil, pressed celery with black truffles; tartare of mango and pineapple with passion fruit jelly and French almond tea cakes… The tasty culinary score is flanked by a selection of wines that is fully equal to the attractive menu. The slick, professional service adds a final flourish to the feast.

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L'Atelier

Cyril Haberland is a chef whose credentials speak for themselves (he worked alongside Thierry Marx, during the Cordeillan-Bages period). He and his wife opened L'Atelier in the centre of Périgueux, creating a modern space with a friendly atmosphere where you feel at ease right off the bat. Through his cooking, the chef fetes the farmers of South-West France and his cherished regional ingredients, such as wild mushrooms sourced by local pickers, Périgord black truffles and local snails. He works with these ingredients, showcasing them in nicely presented modern dishes, for example: pain perdu with pullet and pink garlic, calf sweetbreads with a lemon glaze, butternut confit, pineapple, candied citron and coconut biscuit.

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Café Louise

The idea was to unite Italian cuisine and the dishes of Périgord's terroir – and Maryse Benoit-Gonin and her husband have done just that in this cosy bistro. The generous, lovingly prepared dishes combine the best of both worlds: potato gnocchi with Périgord walnut oil; guinea fowl and pancetta terrine with foie gras; Périgord beef meatball alla milanese. And if you find yourself craving more of this cuisine, just cross the square to the grocery shop run by the owners, where you can purchase the ingredients.

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Hercule Poireau

At the foot of Cathédrale St Front, this restaurant that pays homage to the fictional detective occupies a 16C room with a pale stone vaulted ceiling. Thanks to his little grey cells, Poirot would no doubt have detected the sincerity behind the deliciously revamped recipes based on produce from the exceptional terroir of the Dordogne: terrine of semi-cooked foie gras and rhubarb pickles with Monbazillac; pan-fried magret de canard; tarte Tatin with salted butter caramel ice cream. A warm welcome and dynamic service.

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Oxalis

This ancient edifice, whose oldest stones date back to the 13C, oozes historical cachet (exposed beams and stonework, vaulted cellar that can be rented out for private events), while the open kitchen behind a glass partition and splendid rough-hewn wooden tables add a contemporary touch. The chef-owner, whose CV boasts some top Parisian establishments, conjures up tasty dishes in a bistronomic vein at lunchtime (e.g. burrata with truffle and beetroot seasoning; seabream with aubergine caviar), with a more high-flying score in the evening (white asparagus and scallops; seabass, baby artichoke and cashew nuts).

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