Michelin Restaurants in Limoges
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!
Limoges - FRANCE
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
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
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
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
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