The story
Chat Noir brings a modern bistro approach to Brive-la-Gaillarde, pairing seasonal market produce with unexpected spices in a bright former laundry.
Childhood friends Anthony Filipe and Kevin Menuet founded Chat Noir in 2019, transforming an old laundry into a space defined by character and clarity. Their menu shifts daily with the Brive market, adhering to a simple rule where dishes are often spiced and always made in-house. The duo keeps certain staples constant, including a fried chicken katsu sando, line-caught fish arriving with the tide, and Limousin beef seared on the plancha. Every plate carries their signature touch, which relies on contrast and a surprising element that wakes up the palate.
Recognition from Le Fooding highlights the depth of their cooking, particularly the house-smoked Corrèze duck breast served with miso-glazed white asparagus and a rich shrimp mousseline. Guests also frequently order the rosette salami crostini paired with pickled asparagus and fresh oregano from the garden, alongside whole roasted vegetables tossed in rosemary cream. Sweet finishes include a Belle-Hélène pear poached in vanilla syrup and drizzled with chocolate whiskey sauce topped with buckwheat crumble. Lunch service offers distinct variations, such as a Senegalese-inspired chicken mafe or a hearty Limousine flank steak with bordelaise sauce.
The dining room retains its industrial roots beneath lemon-yellow concrete floors and vintage furniture, centered around an open kitchen that lets diners watch the action. Natural energy flows through the space, supported by a curated playlist and a focus on vibrant ingredients rather than rigid tradition. The beverage program mirrors this approach, featuring a cellar stocked exclusively with living wines and artisanal beers. On Sundays, the kitchen turns its attention to brunch, extending the communal spirit of the Cantina until mid-afternoon.
Recognition
Ambience
Location
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