The story
Les Dodus is a bistro at 11 bis rue Ernest-Marcouly in Puy-l'Évêque, France, serving modern cuisine built on organic farm produce. Le Fooding listed the restaurant in 2026, and Michelin recommends it the same year.
Antoine Pépin, previously of Living Room in Brussels and Château de Mercuès, runs the kitchen with his partner Amandine Bessières. The room has an oak bar and green walls. Pépin cooks from a pantry of local suppliers, including free-range pork raised by Julien Veyrac and vegetables from the Ferme de l'Origan.
At lunch, a poached egg sits on a carrot and almond milk mousseline. Slow-cooked pork fillet arrives on buckwheat crozet pasta with thinly sliced cabbage and a red wine and onion sauce. The dinner menu has included lamb from Le Quercy with millet couscous and crookneck pumpkin, and a white chocolate clementine for dessert.
Recognition
Ambience
Details
History
A militant chef dedicated to the local, organic way of life, Antoine Pépin (ex-Living Room in Brussels and Château de Mercuès) and his partner Amandine Bessières recently opened up a village bistro with an oak bar and green walls, in which the former lets his pantry express itself: free-range pork raised by Julien Veyrac, vegetables from the Ferme de l’Origan… The other day at lunch, we savored a poached egg spilling out onto a carrot and almond milk mousseline; plump, slow-cooked pork fillet, tucked into a bed of buckwheat crozet pasta and thinly sliced cabbage, drizzled in a red wine and onion sauce, even better when sponged up with bread from country baker Marie Mouly; before a divine rocamadour cheese from the Ferme de Laspeyrières, and a lovely citrus cake for dessert. The dinner menu will have you wanting to come back at night, for dishes like a potato and leek parmentier velouté and warm potato salad; lamb from Le Quercy, millet couscous and crookneck pumpkin; and a white chocolate clementine. // Gérard Roubeix
Location
Facebook
Instagram