L'Huitrier Pie

L'Huitrier Pie is a gastronomic restaurant tucked into a 16th‑century building in the medieval centre of Saint‑Émilion, where chefs Camille and Soufiane cook four‑hands in a discreet, elegant setting. The duo trained in high‑level kitchens alongside Jérôme Nutile, Michel Bras and the Fairmont; their menu pairs rigorous technique with generosity and sensitivity. The team cultivates a small potager and maintains close relationships with local producers, and the house is recognised by Gault & Millau with 3 Toques and displays visible Michelin recognition. L'Huitrier Pie aims to provoke culinary emotion through precise, surprising balanced associations and convivial service, while emphasising well‑being for guests and staff with considered opening hours and an attentive, friendly, modern service style. The dining room is simple, refined and sober, fitted with light parquet, white walls, colorful artworks and plants. In fine weather a shaded, intimate inner courtyard/terrace offers a charming outdoor option. Cuisine follows modern gastronomic principles with a strong vegetal focus: fresh, seasonal and technical preparations that highlight local producers and precise plating. Dishes are prepared with rigorous technique and presented as harmonious, surprising pairings; a potager of flowers and herbs informs the plates and the wine list favours bottles from organic and biodynamic domaines. Specialties include Tartelette de rizotto de butternut (Courges de Luc Alberti), Huitres de la Maison Ancelin, Thon rouge "de ligne" with poached foie gras, Canard de la Maison Laleu (roasted duck fillet) and the Sapin « Abies Lagrimus » dessert, a baba with fir cream.