The story
Auberge Le Prieuré serves modern cuisine at 4 Grand'Rue in Moirax, just outside Agen in France, and holds one Michelin star for 2026. The inn sits beside the village's 11th-century Clunisian priory, and the kitchen draws on the surrounding countryside.
Benjamin Toursel runs the kitchen with Agathe Toursel, and he describes himself as a cook of the land, shaped by the farmers who work the nearby hills. Le Fooding notes that he previously worked at Trama before taking on this inn. His cooking is spontaneous and direct, built around local produce and Gascon ingredients.
Le Fooding's lunch visit covered a haddock cream with smoked radish, a runny egg over pan-fried chanterelles, and Gascon cochon noir pig's cheeks served pink in the centre with pot-au-feu vegetables and a lemongrass broth. The meal ended with pan-fried figs, blackberries and raspberries alongside raspberry sorbet. The current set menus are a six-course tasting at €106, a five-course discovery menu at €88, and a market menu with a glass of wine and coffee at €49.
The dining room keeps its timber beams and stone walls, paired with modern furniture. In warmer months, guests eat on the terrace in the shade of the paulownias, where the hills and light of the Lot-et-Garonne countryside frame the table.
Recognition
Ambience
Details
History
High quality cooking
Moirax’s main attraction is its 11 th -century Clunisian priory. The second most important attraction is the inn that pays tribute to it. That’s where you’ll find Benjamin Toursel (a Ch’ti who used to work for Trama) taking an audacious approach to his impressive cuisine, in a timbered and corbelled spot with stone walls and modern furniture. Want some proof? Take his unbeatable menu that packs some excellent bang for your buck (€35, a glass of wine and coffee included), served in the shade of the paulownias. The day we went for lunch: after two amuse-bouches (a rich haddock cream with smoked radish, carrot purée sprinkled with a curry crumble), a beautiful runny egg tucked amongst pan-fried chanterelles, caressed by a parsley coulis and a chanterelles emulsion sprinkled with hazelnut crumble; unforgettable Gascon cochon noir pig’s cheeks slow-cooked and served pink in the center, paired with pot-au-feu vegetables and moistened by a magical lemongrass broth – wipe your plate clean with the tasty bread from MOF baker Frédéric Lalos; before the delicious finale of pan-fried figs, grapes, blackberries and raspberries, with raspberry sorbet, lemony ganache and a sangria-style fruit juice. // P.L.
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