The story
At La Brucelière, Anthony and Marie Hardy have taken on the story of a well-loved address in Issigeac, bringing with them years of experience—Anthony as a former starred chef and Marie as a seasoned front-of-house manager. Originally from Brittany, they have chosen to put down roots in the Dordogne and dedicate themselves to showcasing the riches of the Périgord terroir. Their modern cuisine, recognized in 2026 by the Michelin guide, is built on a simple, rigorous philosophy: honour the land, respect the seasons, and source with care.
The Hardys work primarily with organic or sustainably farmed produce, drawing from a network of local growers and artisans. The kitchen’s larder includes vegetables from René’s market garden in Doudrac, hazelnuts from Boisse, lamb from the same village, and free-range poultry from Montprasier. Cheeses come from the Laboule farm in Montaut, and seafood from the nurseries of Plouguerneau in Brittany. This commitment to short supply chains is not a slogan—it shapes every dish on the menu.
Seasonal menus change regularly. A recent “Retour du Marché” lunch at 29 euros featured French asparagus with hollandaise and wild garlic, followed by duckling with organic cabbage and meat jus. The evening “La Balade” menu might begin with house-made foie gras poached in Monbazillac, then move to line-caught sea bass with leeks, before finishing with a black forest dessert reinterpreted in the chef’s style.
The restaurant occupies a former house on Place de la Capelle, with a terrace for outdoor dining. The warm, unpretentious setting matches the cooking—precise yet generous. The Hardys also offer guest rooms, making La Brucelière a natural stop for those exploring the Bergerac wine region or the bastide towns of the Dordogne. The same care extends to takeaway options (a burger and fries for 12 euros) and private events, but the heart of the place is the dining room, where Anthony and Marie bring their vision to life, plate by plate.
Recognition
Ambience
Details
Location
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