The story
Corico in Sarlat-la-Canéda grounds its Dordogne cuisine in a revived family estate managed by Jérémy Peyrot. Kintoa and Mangalitza pigs share grazing land with chickens, vegetable beds, and fruit trees. Chefs Cécile Garin and Lou Desplats run the daily kitchen, drawing ingredients directly from this closed-loop operation. Their hyper-local model earned recognition on the 2026 Le Fooding list for aligning agriculture with dining.
The menu follows the exact harvest calendar rather than a fixed schedule. A vibrant haricots verts salad arrives dressed in a sharp Picon vinaigrette, layered with soft roasted apricots, delicate smoked mackerel, fresh ricotta, and snipped chives. River trout from Borrèze rests in a light sorrel cream alongside ultra-fresh garden peas and fish roe. Sweet finishes feature a dense peanut butter cookie paired with vanilla ice cream, salted caramel, and crunchy peanut praline.
Patrons gather inside a repurposed agricultural hangar that maintains a distinctly rustic character. Rough wooden tables share floor space with stacked hay bales and mismatched vintage chairs beneath open rafters. The venue doubles as a creative workshop for visiting culinarians who rotate through short-term residencies. Local producers and traveling chefs alike contribute their perspectives to the same shared pantry.
Recognition
Location
