L'Imparfait

L’Imparfait, founded in 1982, stands in the historic heart of Bergerac and is housed in a 12th-century medieval building. The kitchen practices a modern approach to French cooking rooted in the Périgord terroir, with seasonally changing menus that pair traditional local ingredients with contemporary techniques. The team highlights regional products such as Caviar de Neuvic and organic beef from Famille Maury, and serves classic plates (sole meunière, filet de bœuf with foie gras) alongside tasting formats. Hervé Battiston joined as second in 2007, became Chef de Cuisine in 2011, leads a stable brigade and this year is inducted into Les Disciples Escoffier. The house offers three principal menus—midday Tradition, Plaisir and a Découverte tasting (7- and 9-course options)—plus a children's menu, and is listed in the Michelin Guide with regional distinctions. The dining rooms occupy the medieval stone structure, with a characterful room of exposed stone and a monumental fireplace; in summer guests dine on a shaded terrace overlooking a pedestrian lane. Cooking is contemporary French with strong ties to the Périgord terroir: seasonal, ingredient-led plates combine traditional flavors with modern techniques and are offered à la carte as well as in structured multi-course menus and tastings. Hervé Battiston is Chef de Cuisine. Specialties include Caviar de Neuvic Osciètre; Filet de Bœuf Bio with fricassée de morilles; Sole Meunière; Noix de coquille Saint-Jacques with black truffle; and Langoustines en kadaïf.