at the heart of Figeac’s medieval city
Originally, the term "Dinée" was used to designate the inn where one stopped to eat during a journey. The "Dinée" had to be at the same level as the "coucher".
It is in a setting rich in history and heritage that our chef Grégory Tavan, who loves his land and his job, offers a cuisine that is close to the products and the seasons. He likes to work with local producers, on local circuits, respectful of work well done and authenticity. He favours raw products, without transforming them too much, so that they keep their original flavours. For him, each season has its own little and big wonders. Originally, the term "Dinée" was used to designate the inn where one stopped to eat during a journey. The "Dinée" had to be at the same level as the "coucher". He proposes an accessible and original menu, with a strong regional inspiration, in view of the local richness, always changing with the seasons. Before taking the helm of the Dînée du Viguier, Grégory Tavan ran the kitchens of the gastronomic restaurant of the Hostellerie du vieux Cordes. Before that, he worked as second chef at the restaurant Le champ des Lunes, and at the table D'Uzes, both houses with 1 Michelin star.