The story
Benjamin Toursel describes himself as “un cuisinier à la campagne” – a cook rooted in the land. At Auberge Le Prieuré in the quiet village of Moirax, just outside Agen, he and his partner Agathe have built the restaurant they always wanted: a place of life and sharing, where family and profession coexist naturally. The setting is exactly what drew them here – rolling hills, generous light, and a landscape worked by the hands of local growers. It is from this immediate terroir that Benjamin draws his inspiration.
The recognition came quickly: a Michelin star (2026) for this modern cuisine that is, in his words, “spontaneous, lively, and sharp.” Every dish reflects a deep connection to the region, yet the execution is contemporary and precise – never fussy, always honest.
Benjamin’s cooking is anchored in the produce of the Lot-et-Garonne. He seeks out the men and women who farm the land, letting their ingredients dictate the rhythm of the menu. The result is a modern cuisine that feels both grounded and free. Diners can choose from several formulas: a lunch-only menu du marché (€49 with wine and coffee) for a weekday tête-à-tête with the season, the menu découverte in five services (€88), or the full menu dégustation in six services (€106). Each is a direct reflection of the market that morning.
The wine list is thoughtfully curated, complementing the meal without overshadowing it. Service is warm and attentive, matching the calm, generous spirit of the house.
The restaurant occupies a handsome stone building in the heart of Moirax. Inside, the dining room feels intimate and unpretentious; outside, a shaded terrace opens onto the valley. The décor is simple, letting the landscape and the plates speak. It is the kind of place where a meal unfolds slowly, without rush – exactly as Benjamin and Agathe intended when they chose to set down roots in the countryside.
Recognition
Ambience
Details
History
Moirax’s main attraction is its 11 th -century Clunisian priory. The second most important attraction is the inn that pays tribute to it. That’s where you’ll find Benjamin Toursel (a Ch’ti who used to work for Trama) taking an audacious approach to his impressive cuisine, in a timbered and corbelled spot with stone walls and modern furniture. Want some proof? Take his unbeatable menu that packs some excellent bang for your buck (€35, a glass of wine and coffee included), served in the shade of the paulownias. The day we went for lunch: after two amuse-bouches (a rich haddock cream with smoked radish, carrot purée sprinkled with a curry crumble), a beautiful runny egg tucked amongst pan-fried chanterelles, caressed by a parsley coulis and a chanterelles emulsion sprinkled with hazelnut crumble; unforgettable Gascon cochon noir pig’s cheeks slow-cooked and served pink in the center, paired with pot-au-feu vegetables and moistened by a magical lemongrass broth – wipe your plate clean with the tasty bread from MOF baker Frédéric Lalos; before the delicious finale of pan-fried figs, grapes, blackberries and raspberries, with raspberry sorbet, lemony ganache and a sangria-style fruit juice. // P.L.
High quality cooking
Location
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