The story
Le houx est où serves refined Italian pizza in Saint-Antonin-Noble-Val through the focused work of Keith Manship and Petrea Davis. The American duo traded careers in footwear design to build this wood-fired kitchen beneath a historic holly tree. Their pivot earned a spot on the 2026 Le Fooding guide, recognizing how they translate straightforward Italian cooking into something quietly exceptional. Manship tends the hearth while Davis manages service with the same precision once reserved for high-end collections.
The Italian kitchen relies on San Marzano tomatoes and fior di latte as foundational elements for every pie. A signature creation pairs spicy ’nduja with buffalo mozzarella and a careful drizzle of maple syrup to cut through the richness. Another option layers yellow datterini tomatoes, anchovies, capers, and lemon zest for a bright finish. Even the dessert plate shows restraint, offering a dense tiramisu and a bitter-edged variant spiked with Suze liqueur.
Glass selections focus on unfiltered wines that mirror the kitchen’s straightforward approach. Pouring options include Par Nathur, a Pinot Noir blend from Domaine Bohn, and Brutal Orange, a skin-contact Macabeu crafted in Roussillon. Local winemaker Samuel Baylet supplies house bubbles made from mauzac and muscadelle grapes grown nearby. These bottles complement the roasted tomato and mushroom flatbreads without overwhelming the palate.
Dining occurs under the canopy of a towering holly tree that gives the venue its name. The stone façade opens directly onto Boulevard des Thermes, blending casual outdoor seating with the intimate feel of a dedicated Italian kitchen. Additional guest rooms will launch next season to accommodate longer stays in the Lot department. Visitors typically gather here after sunset to share plates and watch the afternoon light fade across the medieval square.
Recognition
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