Dordogne restaurant praised for historical-themed menus
Discover why critics, guests and an MP are praising this family-run restaurant
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A Dordogne restaurant is winning praise from critics, guests and one MP for its ‘gastronomie paysanne’ and historical-themed menus.
La P’tite Table d’Alix, a family-run restaurant in Saint-Michel-de-Double, has earned recognition from restaurant guide Gault & Millau, Le Petit Futé and Nadine Lechon, the MP representing part of the Dordogne in the Assemblée nationale.
It is run by Rémy Puicercus and Solenne Saunier, who moved to Dordogne and opened their restaurant in 2023 after spending ten years in Arcachon Bay.
Mr Puicercus was a sommelier and consultant for several starred chefs.
Ms Saunier was a nursing assistant.
“Everything is homemade, from pasta to bread and sauces,” said Mr Puicercus.
He spends eight to ten hours per week grocery shopping in nearby Saint-Astier and Ribérac.
“I decide the week’s menu at that moment,” he added, relying only on fresh produce.
The restaurant, which has just 12 to 20 covers, serves only six dishes: two starters, two main courses and two desserts. It is open on Thursday and Friday evenings, for lunch and dinner on Saturdays, and for lunch on Sundays.
“Rémy and Solenne treat you to their ‘gastro-paysanne’ fusion cuisine, blending tradition, creativity and sophistication,” wrote Le Petit Futé in its review.
“Such initiative helps bring dynamism to our rural life while simultaneously showcasing the rich value of our terroir,” wrote Ms Lechon in her letter of congratulations.
Their monthly historical menus, for which the whole restaurant is transformed to reflect the chosen historical era, always draw attention.
In June, they served a menu centred on French chef Auguste Escoffier.
In previous months, they based a menu on the ‘Great Frost of 1709’, one of the coldest winters on record, including soft-boiled egg and duck breast.
Their ‘Poilu Menu’, named after the moniker for French soldiers in the First World War, included rata, a stew eaten in the trenches, boiled fowl, and a slice of bread dipped in cheap plonk and topped with Camembert, all cooked and served in mess tins.
The couple said they have had many English guests because of Dordogne’s high number of British residents. When needed, Mr Puicercus translates into English.
“With a local accent,” he said with a laugh.
For reservations, call 06 67 10 34 91. Follow ‘La P’tite Table d’Alix’ on Facebook for future dinner themes.
