At Olivier’s Table, Pierre is in the kitchen, while his partner Fanny, former pastry chef, oversees the dining room. Normandy-born Pierre has enthusiastically embraced Corrèze, his land of adoption, creating this stone house furnished in a modern vein with designer lighting in the town centre. The bargain basement prices are astounding and his cooking in tune with the zeitgeist ticks all the boxes: enticing, suave and colourful: foie gras, fillet of beef, soy and Nori seaweed; line-fished pollock, carrots-peppers and chorizo; strawberries, jasmine and lemon…