In a small village overlooking the hillsides, the old village school has been transformed into a restaurant. Welcome to the Gindreau in Saint Médard. Chef Pascal Bardet, originally from Lot and who worked for Alain Ducasse for 18 years, particularly at the Louis XV, is flourishing in his own kitchen. “My cooking is entirely free of set rules,” confides this shy, but confident craftsman. His knack with regional produce, particularly truffles, is indeed second to none. Take a seat under the shade of the chestnut trees and watch the sun set in Quercy.
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