ro.bo

In the Périgord Noir area of the Dordogne, the Hôtel de Bouilhac is housed in a 17C mansion. Its restaurant welcomes guests in a magnificent courtyard or in one of two salons with stone walls that bear the marks of their long history. Diners will be happy to discover that chef Nick Honeyman, of the MICHELIN-starred Le Petit Léon, just 10km away, is also at the helm here. His creative cuisine is already renowned for its freshness and pronounced flavours, particularly those of citrus fruits, which he uses to excellent effect. A case in point is his take on île flottante: elderflower-infused blancmange, citrus foam, on a bed of Périgord strawberries, served with a peaty whisky cream.