Ô Moulin

Ô Moulin is a small, family-run restaurant combining local heritage and modern cooking. The kitchen emphasizes fresh, seasonal produce from local artisans and producers; explicit origins are listed for beef, duck and pork, and vegetables usually come from regional growers. A pastry chef and a catering service prepare cakes and prepared dishes for special occasions and provide take-away and home-service catering. The house earned a Bib Gourmand in the MICHELIN Guide (2022 and noted again for 2025) and holds recommendations from Petit Futé and other local awards. The team pairs haute-kitchen training with a modest, welcoming setting to offer gourmet cooking at reasonable prices. Housed in a restored traditional mill in the Périgord Noir, the restaurant offers a shaded terrace and an intimate dining room. A reception/event room accommodates private functions; the setting is warm, traditional and relaxed, designed for convivial meals and small gatherings. The cuisine is modern, market-driven and terroir-focused, blending contemporary techniques with local Périgord produce and seasonal sourcing. Menus are refined and inventive and presented as set menus and a tasting menu that showcase regional ingredients and classical technique with modern touches at accessible price points. Nicolas Aujoux is the chef and, with his partner Cécile, leads the team. His background includes experience with Michelin-starred kitchens, top hotels and MOF chefs. Specialties include pan-fried duck foie gras with corn ravioli and black garlic consommé; scallops from the Bay of Seine with walnut butter and chestnut foam; Half Royal Pigeon with tuberous chervil and kumquat marmalade; John Dory (St Pierre) fillet with butternut, ginger and Muscat reduction; pork tenderloin cooked sous-vide with crispy polenta; and sea bream Thai style with coconut, ginger and lemongrass.