Restaurant Le Gindreau

When you cook in an old school, you have to get good marks: after a year at the helm of Gindreau in Saint-Médard Catus, Pascal Bardet obtained his first Michelin star.

This young man from Figeac, who cut his teeth at the Louis XV in Monaco then at the Belles Rives in Juan-les-Pins, therefore stands out as the worthy successor to Alexis Pélissou. His free-range chicken grattons with caramelized onions or his back of lamb with savory and melting aubergine are proof of this, as are, of course, his truffle-based dishes.