The story
Just outside Caussade, down a quiet lane in the village of Monteils, Le Clos Monteils has been welcoming guests since 1999. The setting is intentionally low-key: a house shielded from view, with a spacious summer terrace that overlooks a pastoral landscape. It seats up to sixteen outside, and inside there is a private salon for special meals. The restaurant is wheelchair accessible and has its own parking.
Bernard Bordaries is the chef and owner. He describes his cooking as “bistronomic” – a style that balances classic French technique with a modern, market-driven approach. He trained in some of France’s finest restaurants and also worked abroad, experience that shows in his precise, confident cooking. He speaks both French and English, and is happy to share his passion with guests.
The menu changes with the seasons and the market. A typical 44 € menu might begin with a celeriac and salsify “risotto” bound with young Cantal cheese and an emulsion of smoked bacon and buckwheat, or a velouté of woodland mushrooms with chestnuts and a foie gras royale. Main courses include a cromesquis of calf’s head with veal rillons and trompette mushrooms, roast local lamb with a venison jus and root-vegetable purée, or pan-seared scallops with roasted squash and smoked haddock (supplement). Desserts range from a Basque sheep’s cheese with apple compote to a chocolate fondant with salted-caramel ice cream, or a warm walnut biscuit with parsnip-vanilla sauce.
A lunch menu (25–28 €) is offered on weekdays, and a “Surprise” tasting menu at 60 € is available for the whole table. In winter, a special truffle menu appears. The kitchen works with fresh, local produce, including quality beef.
The wine selection is extensive and well-considered, with a strong focus on South-West France – Gaillac, Fronton, Madiran, Jurançon – alongside classic Bordeaux, Burgundy, Rhône, and Champagne. There are also Spanish choices. The list is clearly the work of someone who enjoys matching wine with food.
Le Clos Monteils holds a Michelin “Recommended” distinction, a testament to the consistency and skill of Bernard Bordaries’ cooking. It is an address that rewards those who seek out genuine, unpretentious French bistronomic dining in a calm, rural setting.
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