L'Ô à la Bouche

Florence curates a cellar that highlights Cahors estates and small-scale domaines respectful of the terroir and environment. L'Ô à la Bouche has been recognised by the Michelin Guide with a Bib Gourmand since 2005 for its quality and value. Set in a fully restored historic building in the heart of Cahors, the dining room presents a sober, restful décor and an open kitchen that offers transparency and the chance to watch the continual elaboration of gastronomic dishes; in fine weather a sunny terrace on the pedestrian square is shaded by large parasols. The kitchen is inventive, market-driven and seasonal, focused on modern French gastronomy made exclusively from fresh ingredients sourced from local producers and presented in original compositions designed to please the five senses; technical skill and continual renewal of dishes are central to the offer. Jean‑François Dive has led L'Ô à la Bouche since 2003. Signatures include gnocchis with truffle and pumpkin; ravioles of escargots with wild mushrooms; carpaccio of scallops with parsnip and verbena oil; a revisited beef pot‑au‑feu; local fish with spelt risotto and pumpkin; and duck from Ferme du Bouyssou.