La Cagouille - Reservar uma mesa

We visited for our anniversary lunch, taking a bit of a chance as we had not tried this restaurant before. What a fabulous meal we had! We both love escargots with garlic and can rarely find them on menus in Lot et Garonne so we were in heaven. If you are a massive escargots fan you can have an entire menu devoted to them I would have liked to try them with Roquefort but that is not possible unless you opt for that menu. Afterwards I had suprême of pintade (guinea fowl) with tarragon sauce which was beautifully tender and the sauce was to die for. My husband is a steak fan and eats them everywhere. He had entrecôte which turned out to be two thinly sliced steaks with Gorgonzola sauce, which...

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Under new management. Menu very similar to before but without quite so much emphasis on escargots which still feature but sadly with less garlic butter although you can also have them with Roquefort sauce. Gambas with garlic butter are amazing. The guinea fowl with orange sauce was very nice and the veal kidneys were very plentiful. The vegetable accompaniments were rather sad and tasteless however and there is no excuse for that in this area of bountiful produce. The service was very good although we miss the entertainment of the previous patron who has sadly passed away.

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Advised to try here for a Sunday evening meal, as everywhere else was closed including our nearby hotel. Food was quite good, however what ruined it all for us was the attitude of the proprietor, who enjoyed making fun of our attempts at speaking French and seemed to think he was a frustrated stand up comedian. He made jokes at our expense and kept turning to the other (French) diners for laughs at our expense.

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We had a great welcome in the region. the map is generous but not too much offering both traditional and specialties. Several dishes tested (we were and each was delighted with his choice. a price of very good quality.

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we presented ourselves without reserve a pleasant reception, very good dishes, a good French cuisine, we will return to our next passage.

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