Restaurant Au Déjeuner de Sousceyrac

Hotel-restaurant ,  Restaurant at Sousceyrac-en-Quercy

  • Few restaurants can boast of having inspired a novel. This is, however, the case of the one in question, which gave its name to a book by Pierre Benoit (Le déjeuner de Sousceyrac, 1931). Patrick Lagnès is passionate about using local produce. His pan-fried foie gras with cockles is most original, as is the chestnut honey lacquered duck; and the creamy dessert with apricots and crispy chocolate is quite simply irresistible !