Since July, we have been at Pierrette, the restaurant of Mathieu Tauzin and Tippi Brown in Meilhan-sur-Garonne, on the canal side. The couple, who met twelve years ago at the Nérac hotel high school, took over the former Tablée gourmande, following a return to the region. “We wanted to revive French classics, without customers breaking the bank at the checkout,” explains Mathieu Tauzin. After traveling from London to Sardinia working with young chefs, the couple were fed up with working in the kitchen and in the dining room for others. He therefore opened his cocoon, “unpretentious” with the name, a tribute to Mathieu’s grandmother, originally from Montpouillan.
As for the cuisine, the menu changes every month and we enjoy a scallop crudo with kiwi gel from a valley arborist, as well as a veal grenadin from Eymet (24) with garlic. black, in a setting close to a country bistro. Special mention to the deliciously crispy dessert with hazelnut ice cream from Lot-et-Garonne and siphon tiramisu and the kiwi-sorrel cream pairing taken from Ducasse’s recipes.
Practical information
Chez Pierrette, 1 rue de la Roque, in Meilhan (Lot-et-Garonne). Daily menu at 22 euros. The restaurant is open from Wednesday to Sunday. Information: 05 53 83 96 38.
Scallop crudo with kiwi gel
Carine Caussieu
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