Les Singuliers

Les Singuliers in Saint-Astier, Périgord Blanc, is a modern gastronomic restaurant offering an evolving, high-level culinary experience. Louis Festa and his partner Cerise bring experience from prestigious Parisian houses and opened Les Singuliers to create a personal, hospitality-focused establishment. Menus are built around arrivals and inspirations, changing regularly; guests are invited to specify allergies and dietary constraints. The house displays recognition from the Michelin Guide (2025) and a Gault & Millau two-toques badge. The dining room promotes a modern, singular universe presented through a gallery of contemporary images and offers an intimate, design-forward setting run by a small chef-and-host duo. The cuisine is modern and terroir-rooted, built on fresh seasonal local produce that pairs vegetables with proteins through precise cuts, diverse cookery including smoking, and finishes with jus and delicate seasonings; the kitchen emphasizes responsible sourcing and short supply chains, names numerous local producers and maintains a kitchen garden, with a light touch of Asian influence woven into primarily French techniques. Louis Festa (Chef) Specialties include foie gras mi-cuit au vin de noix; trout as gravlax or served with cauliflower; quail with truffles or topinambours; île flottante with black Périgord truffle; and grilled oyster with potato.