It’s been 10 years already since Stéphane Andrieux first displayed his culinary skills at Château de la Treyne.

This Nontron-born Perigourdin spent his early training years at Angoulème Culinary Arts Institute before rubbing elbows with the teams of such French cuisine’s grand chefs as Marc Meneau in Burgundy and Pic in Valence.

And then, the pupil should grow into a disciple and this to such an extent that he would finally emancipate himself a few years later. When in 1998 he was proposed to take command of Château de la Treyne kitchens, he just couldn’t resist appeal from the flavors and savors of the terroir that he comes from.

His cuisine, which integrates the fundamentals inherited from gourmet Périgord and Quercy, is yet creative and tremendously enticing. “I truly enjoy reexamining the local cuisine, working on such regional specialties as foie gras, Quercy lamb or duck stew. I like dishes that get my taste buds to thrill and that cunningly combine sharpness and bitterness”, allows Chef Andrieux.

In next to no time Stéphane Andrieux gained recognition for his cuisine and, in 2001, he was awarded his first Michelin star.

Since then on, his scampi risotto in a seafood juice has become one of his classics, just like his Mallemort asparagus salad or his meringued soup with truffle milk. His foie gras cooked in four ways - be it half cooked, as a runny candy, raw marinated in salt or between two crusts of spices - is sheer delight. The upshot of it all is that blue lobsters and red mullets do now just like sturgeons as they habitually swim back upstream the Dordogne to be showcased in the chef’s menu.

In the way of meats, his lamb cutlets are the finest tribute to the local Quercy sheep, in the same way as the Aubrac farm beef or the Corrèze mothered calf. Pigeons and Sauvageon ducks will meet the same culinary fate for the gourmet’s Schadenfreude.

Open daily from 7:30 P.M. onward (last order is 9:00 P.M.).

Open for lunch on Saturdays, Sundays, Mondays and public holidays from 12:30 P.M. onward.

.