Bandiat

The story

Bandiat – Modern Cuisine in Abjat-sur-Bandiat, Nontron

By the river, under the trees

The Bandiat stream runs over granite, its song mixing with birdsong. At Domaine du Bandiat, a glass veranda puts diners among the treetops. This is the setting for Chef Grégoire’s cooking – a Modern Cuisine rooted in his native Périgord, intuitive and generous, capturing a moment, an emotion.

A chef of the territory

Grégoire works with seasonal produce from the closest circle of local farmers and foragers. Herbs, wild flowers and mushrooms come from the surrounding forest of the Parc Naturel Régional Périgord Limousin, and they appear on the plate as a signature of the landscape. The kitchen’s philosophy is one of virtuous economy: partners who share a culture of “bien fait” and peasant common sense.

The dining room itself reflects this ethos – Nontron knives, chestnut chairs, ceramic dishes. The wine list gives pride of place to biodynamic wines from the south-west. Every element adds meaning to the meal.

Menus and Michelin recognition

Lunch offers a Bistro Formula (2 courses 29€, 3 courses 35€). Dinner is a four-course menu at 74€, served from Wednesday to Saturday and also on Sundays and holidays. The surprise is left to the chef – guests are asked to share allergies or dislikes beforehand.

This sincere, place-driven approach has earned Bandiat a Michelin Recommended distinction, a fitting nod to a restaurant where sitting down to eat is an act of conviction.