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The Table
  • Chef : Cédric SANTOS
  • Menus from 25,9 € to 32,9 €
  • Card from 7 € to 27 €
  • Lunch menu entrée + plat + dessert 14,9 €
  • Children menu 8,9 €
  • Mention Fait maison

Chief Cédric SANTOS and his wife Cindy have taken over the village inn in Bondigoux to restore it to its former glory. After 10 years they have decided to return to their origins and offer you a seasonal cuisine based on fresh and local produce.


Spécialités : tatin de pommes confites et son foie gras maison ; agneau du Quercy confit 7h et son jus d’agneau à l’ail ; mi-cuit au chocolat.

General information about this establishment Cédric SANTOS
lundi soir, mardi soir, mercredi soir et dimanche (uniquement pour groupes).

    • amex
    • cb
    Maître Restaurateur

    Un Chef - Un Vigneron - Recette de chef
    Ingredients :2,7 kg de gigot d’agneau du Quercy 300 g d’ail frais 75 cl de vin blanc cuvée ‘‘Authentique’’ du Domaine Roumagnac Sel, poivre 40 cl de fond d’agneau 1 bouquet garni 500 g de pomme de terre variété Agatha

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