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Le Moulin de l'Abbaye Restaurant Review: It might be a photo for an interior decoration magazine: a watermill with its wheel dripping with moss, a crooked bridge, weeping willows, and, in the background, a majestic abbey. Bernard Villain cares about creating a model of the good life in France in every respect: service, welcome, decoration, and, of course, cuisine, which treats with equal ease both regional and international recipes. Some of the dishes to try include the scampi brochettes with rosemary and herb salad, steamed seabass fillet, shellfish coquillage with lemon confit, thick rounds of beef pan-fried with pepper and onion gratin sweetened with parmesan, poached pear with a roasted vanilla sauce. The cellar is without fault, with a good selection in Bordeaux and Bergeracois.