The story
La Racine et la Moelle is a modern cuisine restaurant at 6 rue du Consulat in Figeac, France. Le Fooding listed it in 2026, and Michelin gave it a Recommendation the same year. The menu offers a tasting menu, and the wine list is one of the features the restaurant highlights.
Julie Dissais trained in Paris at La Cave de l'Insolite and Le Pantruche before moving to Figeac in 2018. Her plates are built on excellent local ingredients. Le Fooding described them as inspired, which suits a kitchen that works with produce from the surrounding region.
The restaurant occupies a former raclette spot that has been redone with an untreated wood bar, close-set tables and an open kitchen. At one lunch service described by Le Fooding, a runny oeuf meurette came in red wine sauce with dashi, mushrooms and smoked bacon. The Aveyron suckling pig was roasted well and served with new potato fricassee and slow-roasted carrots. Dessert was dark chocolate ganache with candied kumquat and bread ice cream. There is outdoor seating for warmer days.
Recognition
Details
History
After training in some of the most respectable Parisian establishments (La Cave de l’Insolite, Le Pantruche ), chef Julie Dissais migrated to the land of Champollion in 2018. In this former raclette dive that’s been given a makeover (an untreated wood bar, packed tables, an open kitchen), she unveils inspired plates made using excellent local ingredients. The day we went for lunch simply went to prove it: a runny oeuf meurette in a red wine sauce with dashi, mushrooms, smoked bacon, croutons, cilantro and toasted peanuts; perfectly roasted Aveyron suckling pig with a new potato fricassee, slow-roasted carrots and a jus de viande infused with thyme and lemon; before a divine dark chocolate ganache paired with candied kumquat, a mango/passion fruit coulis, coffee streusel and bread ice cream – yum! // P.L.