The story
In the heart of Figeac, La Cuisine du Marché lives up to its name. Chef-owner Santiago Navazo builds his menu around the rhythm of the local market, selecting the finest raw, fresh, and regional ingredients each morning. The result is an authentic cuisine that is sincere, generous, and deeply rooted in the territory—a philosophy that has earned the restaurant a place among Michelin's Recommended addresses.
The menu changes with the seasons, but expect dishes that highlight the best of the region. Starters might include agnolotti with Ibérico ham and Rodez cheese, or a duck foie gras terrine with grilled country bread and chutney. Mains range from a sautéed veal medallion with mushrooms and Pacherenc wine sauce to a deboned sautéed quail with mushroom risotto and thyme jus. Seafood lovers will appreciate the zarzuela of fresh fish and shellfish simmered in saffron broth, or the daily fresh catch from the auction with an olive oil emulsion.
Desserts are prepared to order, with options like roasted peaches with almond crumble and tourron ice cream, or a classic baba au rhum with seasonal fruit. A regional cheese plate with prune compote rounds out the meal.
The restaurant is air-conditioned for comfort, and the carte evolves based on market arrivals and the season. For lunch from Tuesday to Friday, a special menu offers an entrée and plat built around the freshest produce of the day.
La Cuisine du Marché is a testament to the power of simple, quality ingredients, prepared with skill and respect. It is a true taste of the Lot region.
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