TheVictor Hugo boasts a very fine restaurant. The culinary delights prepared by the wonderfully moustachioed Jean-Luc will have you pleading for more.

Whether it be the circle of foie gras with fig, served with a sweet Bergerac wine, or the Coquilles St-jacques (scallop in white wine sauce). For your main coursetry the fricasse of pigeon with cucumber and tomato or, my favourite and local speciality, fillet of duck washed down with a bottle of oak-aged Cahors.