The story
Auberge de Layotte in Le Bugue offers a straightforward bistro experience shaped by Chef Régis Gagnadre’s lifelong connection to the Périgord. After training alongside prominent Parisian chefs during the early nineties, he returned to the countryside to manage a historic farm inn. This dedication to seasonal, terroir-driven cooking recently secured a listing from Le Fooding. You will find this relaxed culinary approach reflected in every course, from earthy vegetable soups to slow-cooked meats.
Original tiled floors and straw-bottomed chairs set the tone in the main dining space. Wooden utensils hang along the walls while guests gather around a shared wooden table on the terrace when weather permits. Régis invites visitors to leave formalities at the door and simply enjoy the moment. This unpretentious bistro layout encourages conversation rather than rushed service.
The menu shifts with the harvest, highlighting dishes like wild boar terrine paired with Soissons beans and thinly smoked ham. Sautéed veal arrives alongside potatoes finished in rendered duck fat, while a simple walnut cake closes the meal with preserves made from pine needles and green tomatoes. Carrot and broad bean soup often starts the service, served with day-old bread rubbed with raw garlic. These grounded preparations keep the kitchen firmly rooted in French country cooking traditions.
Recognition
Ambience
