The story
Chez Pierrette is a bistro at 1 rue de la Roque in Meilhan-sur-Garonne, a few minutes from Marmande, and the Michelin Guide listed it as Recommended in 2026. The kitchen runs on seasonal produce from Lot-et-Garonne.
Tippi Brown and Mathieu Tauzin met at the hotel school in Nérac. Their paths then ran through London, Sardinia, Saint-Jean-de-Luz and the Dordogne before they settled by the Canal de Garonne. The restaurant is named for a grandmother, Pierrette, and Le Fooding listed it in 2026 as a refreshed old-style address with modern cuisine and no trace of nostalgia.
The menu changes every month with the market. A recent version paired a farm duck breast with juniper jus and Sichuan pepper, and offered sheep's milk tomme from Meilhan itself. At a Le Fooding lunch, the skrei was roasted slowly, then seared, and served with mojo verde, beurre blanc and charred cauliflower purée. Dessert was a chocolate millefeuille with Peruvian chocolate sorbet. For the full range, the chef offers a five-course menu at €48.
Vegetables, meat, fish and wine come from growers, breeders and winemakers in the surrounding area. Plates stay creative, but the product leads.
Recognition
Details
History
After globe-bistrotting from London to Sardinia, with stints in Saint-Jean-de-Luz (Instincts) and the Dordogne department (Manoir d’Hautegente) along the way, Franco-British Tippi Brown and Lot native Mathieu Tauzin have returned to granny Pierrette’s home region, dedicating a new spot docked along the Canal de Garonne in her honor. At this old-fashioned joint that’s been given a fresh makeover from top to bottom, they serve up delightful cuisine without even a hint of nostalgia. The other day at lunch: eel from Le Fumet des Dombes, delicately cut into cubes and paired with mizuna and focaccia plated over lime sabayon, with citrus jelly, pickled red onions and sour pickled mustard seeds; then came the unforgettable skrei, roasted low and slow and then flash-seared, revealing its perfectly pearly, flaky flesh, topped with a mojo verde sauce and moistened by beurre blanc sauce, served with Swiss chard and a charred cauliflower purée. The grand finale? A mind-blowing chocolate creation: a millefeuille featuring chocolate and mascarpone ganache, Peruvian chocolate sorbet and a chocolate and Sichuan pepper ganache. · Loulou Pic
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