Michelin Star to shine at Le Moulin

FOOD & WINE – 13 MIN READ

Michelin Star to shine at Le Moulin

BY DEIRDRE MCGLONE

Architectural Impression © Carl Gysling

The countdown is on and the excitement is building as it’s now less than five months until we open the doors of Le Moulin this summer. Our adventure in la Belle France is taking on a culinary twist with the announcement of our collaboration with Michelin-starred chef Claude-Emmanuel Robin and his charming wife, Evgenia. They are the dynamic team behind the multi-award winning restaurant, L’Allée des Vignes, in our local town of Cajarc.

Claude-Emmanuel & Evgenia Robin

Michelin Star to shine at Le Moulin

Together, we will be offering a range of unique dining experiences which will be available for our guests on request. Whether it’s a top class tasting menu with wine pairings served in the privacy of Le Moulin, a traditional French dish delivered to the doorstep or an experiential cookery class, this service is something that we believe will add long-lasting memories to your holiday at Le Moulin.

From personal experience, when our family and extended family are on holidays, our daily activities revolve around food. Questions arise such as “who is going on the croissant run?, or shall we have a picky-picky lunch?” (that means bread, cheese, charcuterie and erm, more bread). Then it’s not long before someone asks; “what’s for dinner?” and there are sometimes discussions and debates around the table as to whether to go out or stay in. We love a restaurant experience but we don’t feel like driving to town. And then there are those lazy days when no-one really wants to slave at the stove or do the dishes. This is when having a professional chef cook for you is a real treat, as it enables you to focus on convivial conversation with your guests while relaxing before, during and after dinner.

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Chef à Domicile

As ‘chef à domicile’, Claude-Emmanuel will work his magic to take our guests on a gastronomic journey exploring the finest produce that the Lot region has to offer such as truffles, saffron, melon, chestnuts, walnuts, prunes, duck, cured meats, foie gras and  of course the world famous Malbec wine. Claude- Emmanuel and Evgenia will take care of everything: discussing the menu with guests, purchasing the ingredients, preparing the meal in the kitchen, the plated service and even the washing-up!

Having met Claude-Emmanuel and Evgenia for lunch recently, both Marc and I felt an instant connection with this lovely couple. We share the same passion for delivering an exceptional experience for our guests and we know that they will be a perfect fit for our offering at Le Moulin.

Both Claude-Emmanuel and Evgenia have an amazing story to tell of their travels and life experiences and they literally bring their knowledge and sense of fun to the table. Interestingly, they have also researched and patented a way to use saffron in cooking. Read more at: Latitude Safran. This exotic and exquisite spice is cultivated in Cajarc. Known as one of the most expensive spices in the world, saffron’s beautiful vivid red threads are a staple spice in French cooking. With a sweet floral and earthy flavour, saffron is most commonly found in seafood dishes such as paella, bouillabaisse and mussels in saffron cream.

Download our Private Dining Brochure and Menu

Michelin Star Chef – Claude-Emmanuel Robin

Love the Lot - Our Journey

The Dining Experience

Menu Carte Blanche

The unique dining experience is a Carte Blanche Menu with a natural balance and mix of meat / fish and vegetable creations, what we call in France, terre, mer (rivière) & vegetal. To give you a flavour of a sample menu, we start with smoked trout and horseradish cream as a mise-en-bouche, followed by vegetable ravioli in saffron broth for your starter. Then comes slow-braised Quercy lamb in Malbec sauce as a main course, followed by toasted goat cheese with saffron pearls. To finish, we offer you a special chocolate dessert with black truffle custard. Your meal will be accompanied by a selection of special wines from our region.

Naturally we can adapt the menu to accommodate guests with food allergies or particular alimentary requirements.

Download our Private Dining Brochure and Menu

Evgenia & Claude-Emmanuel Robin – Restaurant L’Allée des Vignes member of Les Bonnes tables du LOT

FROM FARM TO FORK

Our region is largely agricultural and we are proud to introduce you to a large number of our farmers and local producers. We are blessed and thankful to have nurtured a strong and collaborative relationship with them.

  • Farm « Pierres et Terre » (Saint-Chels, 46) – organic production of lamb, flour, eggs and gascon pork
  • Farm « La Hulotte » (Gréalou, 46) – organic goat and sheep cheeses
  • Farm “La Marceline” (Bas-Segala, 12) – veal, beef and poultry
  • Farm “ Les Cazalous” (Limogne, 12) – foie gras and duck
  • Primeur ‘La Rosée » (Preyssac, 46) – seasonal vegetables
  • Domaine « Mas de Greil » (Tour de Faure, 46) – micro-green sprouting mix and edible flowers
  • Association « Les Safraniers du Quercy » (Cajarc, 46) – saffron

À Bientôt

We hope that we have given you a flavour of what you could experience in terms of a special food offering during your holiday at Le Moulin. We’re so genuinely excited about opening the doors of our wee piece of paradise in France and it would be our pleasure to share our joy and our home with you.

Our team is at your service to ensure that you enjoy a wonderful holiday that will create precious memories that will last in your heart forever.

Hope to see you soon!

Warmest wishes,

Deirdre & Marc

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