The story
In the historic heart of Tulle, Le Bouche à Oreille offers an experience built on sincerity and seasonality. Chef Stéphane Houdayer, a Maître Artisan, describes himself as a defender of "sincere and authentic cooking." His roots in the Mayenne and Brittany regions, combined with close relationships with local producers, define the kitchen’s approach.
The restaurant’s website calls it a place for "cuisine du marché" — market cooking that changes weekly. The menu, known as the "Menu Inspiration," is built entirely from fresh, seasonal products and is fully made in-house, from the cooking to the pastry. The wine list highlights small producers and includes a selection of organic references.
The setting matches the food’s honest character. A warm, cocooning interior invites relaxation, while a flower-filled, shaded garden offers an "enchanted parenthesis" in the city centre, near the museums and tourist office. The space also features permanent and temporary exhibitions by local artists and craftspeople.
This quality and value have earned Le Bouche à Oreille a Michelin Bib Gourmand, recognising good quality, good value cooking. It is a restaurant that lets the terroir and the chef’s daily inspiration speak for themselves, without pretence.
Recognition
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Location
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