The story
In the small village of Thonac, just outside Montignac in the heart of Périgord, two childhood friends run a restaurant that breaks with local convention. Julie and Ben describe their project simply: "Two childhood friends who cook for the pleasure of it." At Le Boïdicou, there is no duck confit, no magret, no Sarladaise potatoes. Instead, their modern cuisine is creative, colorful, and built on a close network of local producers, growers, and winemakers – many of whom have become friends over time.
The restaurant earned a Michelin Recommended distinction for its thoughtful, responsible approach. The menu changes daily and is built around what is available. Lunch offers a straightforward formula (starter + main or main + dessert at €25, three courses at €30), while dinner is a surprise. Guests are asked about allergies and intolerances at booking, and the kitchen adapts the menu accordingly. The evening options include a three-course menu at €39 and a four-course menu at €48, with smaller portions to allow a broader taste of the kitchen’s work.
The atmosphere is welcoming and unpretentious. The team serves outside on the terrace when weather permits, and the space is accessible, with free Wi-Fi and room for private events. Pets are welcome.
Le Boïdicou is located at 27 route des Eyzies in Thonac, a short drive from the prehistoric caves and castles that draw visitors to the Dordogne. It is a place where Périgord is still on the plate – just not in the way you expect.
Recognition
Ambience
Details
History
Le Boïdicou (the “wicker basket” in Occitan) is a small gem located a stone’s throw from the Grotte de Lascaux, founded by two 25-year-olds, the self-taught Benjamin Gourdon and the locally-born chef Julie Buquet (who used to work at Hélène Darroze’s Marsan in Paris). The day we went for lunch, seated in a rustic yet cool space (rough stone walls, an original fireplace), the menu featured: a stunning Sarlat tomme shortbread tart with an herb jus , topped with a variety of beet preparations (purée, beet greens) and siphoned Rocamadour cheese; chicken ballottine from the Maison Pélégris in Les Farges, served with couscous, zucchini and plenty of spiced jus de viande ; and for the fresh finale, a mint granita topped with lime cream and candied yuzu. At night, Le Boïdicou upgrades its offering with three menus, featuring, for example: egg, tomme de Sarlat, soy sauce and walnuts; peach, potatoes, Monbazillac, black garlic and smoked herring. // Gérard Roubeix
Location
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