Hôtel La Nauve

La Nauve offers a garden-driven gastronomic project rooted in nature. The hotel maintains beehives, a chicken coop, a citrus greenhouse, orchards, a vineyard, a vegetable garden and a fishery. La Brasserie des Flâneurs offers seasonal dishes in a more casual setting; the Bar & Salon de Thé serves homemade pastries, an exceptional wine selection, cognacs and cocktails. Notes occupies a precious, intimate Napoleon III-style salon with rich mouldings and mirrors, seating around twenty. The brasserie is the hotel's lively heart with about fifty covers and a communal table for up to sixteen. Cuisine is garden-led, seasonal and ingredient-driven, with simple, precise cooking that highlights ultra-fresh produce from its gardens and local producers. The approach blends jardinière and rustic flavours in contemporary tasting formats, and the menu evolves at the rhythm of the potager, anchored in forests, the sea, cognac houses and farms. Anthony Carballo is a cook-gardener from Tarn-et-Garonne. Specialties include carte blanche tasting menus in 4 or 7 courses, garden-sourced seasonal tasting, house honey from on-site beehives, eggs from the chicken coop and homemade pastries in the tea salon.