The story
On the quays of Tulle, Les 7 is the project of chef Cyril Auboiroux and his wife Julie, who handles the wine. A Corrézien by birth, Auboiroux trained with Michel Bras and Alain Ducasse, then worked in Switzerland, Monaco, and Saint-Tropez before returning to his roots. The result is a restaurant that feels both local and polished.
The concept is simple: everything is written on the chalkboard, both at lunch and dinner. The menu changes with the seasons, built on fresh produce and a clear, sensible approach to cooking. The kitchen’s style is modern cuisine—authentic and flavourful, pairing traditional culinary heritage with contemporary inspiration. Dishes from the gallery show this range: a perfectly cooked noisette of tuna with crunchy vegetables and rocket pesto, or a confit Limousin veal square with carrots and polenta fries.
The dining room is contemporary and welcoming, with a limited number of covers to ensure attentive service. Julie Auboiroux proposes a wine pairing to accompany the meal, adding another layer of harmony to the experience. This care for quality and value is what earned Les 7 its Michelin Bib Gourmand award, a recognition the team proudly notes.
From a starter of soft-boiled egg with roasted asparagus and wild garlic to a dessert of chocolate and strawberry palet with strawberry-rhubarb ice cream, the cooking is precise and driven by the season. For those wanting to celebrate at home, the restaurant also offers takeaway menus for special occasions.
Recognition
Ambience
Details
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