Every summer, South African chef Nick Honeyman (the boss of Paris Butter in Auckland) stew things up in his bistro-bar a few miles from the Grotte de Lascaux. What’s so special about this Arpège-trained chef? His intensely flavorful dishes, which you can savor in this chic, rustic dining room (dark stone walls, solid wood tables, glass suspension lamps and Edison light bulbs) or in the magnificent shady garden. The other day at lunch, for €35: incredible Albacore tuna sashimi over ricotta, paired with coconut ice cream and a green oil emulsion (parsley, spinach, fig leaf), melon, watermelon, zucchini and daikon radish; memorable gnocchi swimming in a Parmesan velouté, with peas, mushrooms, black garlic and shaved white summer truffle; before a stunning carrot cake served with honey ice cream, yogurt kalamansi espuma and a trio of jellies – sherry vinegar, coconut milk and white chocolate dulce de leche! // P.L.
FEELING THIRSTY? Low-intervention wines: a Bergerac white from the Château Le Payral (€8 a glass); Enzo, a Côtes-de-Provence rosé from the Château Hermitage Saint-Martin (€40 a bottle); a New Zealand Pinot noir from Le Clos Henri (€75) or a Bergerac white from Lou Payral (€32).
PRICE: Menu €35-50, kids €11.