Pascal Steffan left the loops of the Cère for the banks of the Dordogne.

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A voluntary exile of a few kilometers from Lot to Corrèze, from the Belle Auberge de la Cère to the restaurant Le Turenne. A new professional start, in Beaulieu-sur-Dordogne, which earned the chef from Alsace a Bib Gourmand in the 2018 edition of the Michelin Guide just under two years after his installation.

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A first for Pascal Steffan. “I really didn't expect it. It's fun. It's a great recognition of the work done,” he smiles.

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Crispy risotto egg parfait with country ham, roast cod served with mashed cauliflower, venison steak accompanied by mashed sweet potatoes, all-chocolate tartlet... This cuisine based on fresh, seasonal produce has won over Michelin Guide inspectors. But not only.

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Twenty months after its reopening - the restaurant which adjoins the hotel of the same name had been closed for three years - Le Turenne is enjoying great success. “The restaurant is doing well. Customers respond. Above all, it is very varied, with a lot of young people in the evening,” rejoices Pascal Steffan.

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“I offer a slightly more elaborate cuisine while remaining simple compared to what I did in the Lot. All in a relaxed atmosphere,” explains the cook.

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A real plus

Menus from 16 to 37 euros, a menu that changes four times a year with dishes developed and concocted together. Behind the stoves Pascal Steffan, Célia, his second in charge of starters and desserts, and Margaux, the apprentice. In the dining room, Cécile, the chef's companion, a second and an apprentice complete the Turenne team.

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It will certainly be necessary to wait for the summer period to find out if the Bib Gourmand will have positive repercussions for the restaurant. “It will be able to attract new customers. Many tourists travel with the Michelin Guide. In any case, it's a real plus. »

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Still, this recognition will not upset habits at Turenne. “We are not going to increase prices, we are going to continue in the same direction as from the beginning. It's a lot of work, but there is the pleasure of working and the pleasure of the customers. »

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No expansion is planned either, the restaurant has around thirty seats indoors and around forty on the terrace. “We voluntarily limit the place”. History to guarantee the culinary quality which makes the current success of Turenne.