Le Bistro T

Le Bistro T Restaurant Review:

White stone tiles, metal light fixtures by the iron caster Petitot, and some pre-war advertising posters for aperitifs make up the décor of Le Bistro T. The restaurant was formerly named Natacha, but then was taken over by the great-grandson of the founder of Thoumieux. The chef, Christian Beguet, actually comes from Thoumieux. He is particularly fond of everything that characterizes the bistro world, and this is evident in his every-day menus. Examples of daily specials include the Parmentier of oxtail on Tuesdays and Thursday's pot-au-feu of pork cheek served warm and deliciously melting in a vinaigrette made of shallots, turnips, broccoli, leeks and wine. Beef kidney is cooked in a reduced broth of veal with rosemary. The cheese selection offers Salers and Saint-Nectaire, which are grown in the area of Tulles, a few miles away from the Cantal region. For dessert, opt for the chestnut cream served with fresh milk. A very good surprise was the Cahors, Polichinel, a wine made from organic grapes that was much smoother and rounder than its name might suggest.