Restaurant in Saint-Astier, France
Serious terroir cooking at €€ prices.
Les Singuliers holds a 2025 Michelin Plate and a 4.7 Google rating in Saint-Astier, Périgord Blanc. Chef Louis Festa runs a single surprise set menu built around named local producers — Neuvic sturgeon, Chantérac vegetables, garden herbs — at a €€ price point that makes it the most technically ambitious table in the immediate area.
Yes — and more decisively than you might expect from a €€ address in a small Dordogne town. Les Singuliers holds a 2025 Michelin Plate and a 4.7 Google rating across 790 reviews, which together signal consistent execution rather than a one-off lucky visit. If you are travelling through Périgord Blanc and want a kitchen that takes local produce seriously at a price point that does not require a special occasion budget, this is the booking to make.
The editorial angle here is technique applied to terroir. Chef Louis Festa runs a single surprise set menu from an open kitchen — a format that sounds risky in a rural setting but works here because the sourcing is specific enough to carry it. The Michelin Plate citation names Chantérac vegetables, Neuvic sturgeon, and aromatic herbs grown on site. These are not generic regional gestures: Neuvic sturgeon comes from one of the few freshwater sturgeon farms operating in France, and Chantérac is a village roughly 20 kilometres from Saint-Astier with a reputation for market-garden produce. When a kitchen at this price tier names its suppliers this precisely, it is usually because the cooking is built around those ingredients rather than decorated with them.
The dish references in the Michelin record reinforce this. Le Puy green lentils prepared three ways and Ribérac Limousin beef finished on a Japanese barbecue are both technically demanding choices. Cooking lentils three ways within a single course requires real craft to avoid repetition; it is the kind of move that shows a chef thinking about structure, not just ingredients. The Limousin beef via Japanese grill is an interesting cultural splice that places Festa in a broader generation of French regional chefs who treat technique as a tool rather than a doctrine , closer in spirit to what [AM par Alexandre Mazzia in Marseille](https://www.joinpearl.co/restaurants/am-par-alexandre-mazzia-marseille-restaurant) does with Mediterranean produce than to the classic Périgord kitchen.
Room itself is a traditional stone-built house with what Michelin describes as a tasteful interior. The cutlery is specifically noted as worth attention , it is sourced from local artisans, which tells you something about how considered the overall experience is. This is not a venue where the food is excellent and the surroundings are an afterthought. The set menu format means the kitchen controls pacing, and the option to tailor the menu to your appetite suggests reasonable flexibility for dietary needs without the experience being undermined.
At €€ pricing in a region where you are more likely to find foie gras and duck confit served without much interrogation, Les Singuliers represents a genuinely different proposition. For context on what €€ means in practice: you are likely looking at a set menu in the range common to Michelin Plate restaurants outside Paris, typically €40-€80 per head depending on courses and drinks, though exact current pricing is not confirmed in available data and you should verify directly before booking.
Saint-Astier sits on the Isle river in the Dordogne, roughly 20 kilometres west of Périgueux. The venue address is 6 Rue Montaigne, 24110 Saint-Astier. Booking difficulty is rated Easy, which means you are unlikely to need weeks of advance planning , but a Michelin Plate in a small town with limited covers fills faster on weekends than the easy rating might suggest. Book at least a week out for Friday or Saturday. For a midweek visit, a few days notice is probably sufficient. Check current availability through standard French restaurant booking channels; website and phone details are not confirmed in available data.
There is no dress code on record, and the setting , stone house, regional produce, €€ pricing , suggests smart casual is appropriate without being rigid about it. Groups are workable but confirm capacity when booking given the likely small room size typical of this format. If you are building a longer Dordogne itinerary, see our [full Saint-Astier restaurants guide](https://www.joinpearl.co/restaurants/saint-astier), [Saint-Astier hotels guide](https://www.joinpearl.co/hotels/saint-astier), and [Saint-Astier experiences guide](https://www.joinpearl.co/experiences/saint-astier) for context on what else the area offers.
Les Singuliers is not competing with the three-star institutional names in the French canon. It occupies a different tier from [Mirazur in Menton](https://www.joinpearl.co/restaurants/mirazur-menton-restaurant), [Troisgros - Le Bois sans Feuilles in Ouches](https://www.joinpearl.co/restaurants/troisgros-le-bois-sans-feuilles-ouches-restaurant), or [Auberge de l'Ill in Illhaeusern](https://www.joinpearl.co/restaurants/auberge-de-lill-illhaeusern-restaurant) , and should not be judged against them. The right comparison set is ambitious single-chef restaurants in mid-sized French towns where a young cook is doing something more considered than the regional average. In that frame, a 2025 Michelin Plate with a sourcing-led set menu and strong local ratings is a meaningful signal. Closer in spirit to [Auberge du Vieux Puits in Fontjoncouse](https://www.joinpearl.co/restaurants/auberge-du-vieux-puits-fontjoncouse-restaurant) in its regional commitment, though at an earlier career stage and lower price point. For a deep dive into what France's most technically precise regional kitchens look like at the other end of the investment scale, [Bras in Laguiole](https://www.joinpearl.co/restaurants/bras-laguiole-restaurant) and [Flocons de Sel in Megève](https://www.joinpearl.co/restaurants/flocons-de-sel-megve-restaurant) are the reference points , both show what a single-chef, terroir-first vision looks like at full maturity. Les Singuliers is earlier in that arc, which makes it more interesting to visit now rather than later.
Also worth knowing: the Dordogne has no shortage of good-value eating, but most of it leans on the same duck, foie gras, and walnut repertoire without much technical ambition behind it. Les Singuliers is the outlier in the immediate area, which is part of why the Google rating holds so high across a meaningful volume of reviews. For anyone travelling in Périgord Blanc who cares about what is actually happening in the kitchen, it is the table to prioritise. See also our [Saint-Astier bars guide](https://www.joinpearl.co/bars/saint-astier) and [Saint-Astier wineries guide](https://www.joinpearl.co/wineries/saint-astier) if you are planning a full evening around the visit.
| Venue | Price | Value |
|---|---|---|
| Les Singuliers | €€ | — |
| Alléno Paris au Pavillon Ledoyen | €€€€ | — |
| Kei | €€€€ | — |
| L'Ambroisie | €€€€ | — |
| Le Cinq - Four Seasons Hôtel George V | €€€€ | — |
| Mirazur | €€€€ | — |
Side-by-side comparison to help you decide where to book.
Yes — it is well-suited to a celebratory dinner. The single surprise set menu format creates a shared experience, the Michelin Plate (2025) signals consistent kitchen quality, and the local-artisan focus (including bespoke cutlery) adds considered detail without tipping into stuffy formality. At €€ pricing, the occasion feels special without the invoice of a grander French address.
Saint-Astier is a small town, so your realistic alternatives are in nearby Périgueux, roughly 20 kilometres east, which has a broader range of restaurants at similar and higher price points. If you want to stay in the Périgord Blanc region and prioritise Michelin recognition, Les Singuliers is the clearest choice at this price level — the combination of a 2025 Michelin Plate and a €€ price range is hard to match locally.
For the format, yes. Chef Louis Festa runs a single surprise set menu that can be adjusted to suit your appetite, built around seasonal Périgord produce — Chantérac vegetables, Neuvic sturgeon, aromatic herbs from the garden. That level of sourcing specificity and menu ambition at a €€ price point makes it a straightforward value case. If you dislike relinquishing menu control, this format is not for you.
At €€, it delivers Michelin Plate-recognised cooking (2025) in a traditional Périgord stone house with a focus on named local producers and a chef-driven surprise menu. That positions it as one of the stronger value propositions in the Dordogne region. You are not paying Paris prices, and the ambition on the plate is considerably above what the price range would typically suggest.
The venue database does not include capacity details, so specific group limits are not confirmed. That said, the intimate stone-house setting and single set-menu format typically suit smaller parties — couples and groups of four tend to fit this style of dining better than large tables. check the venue's official channels at 6 Rue Montaigne, 24110 Saint-Astier to confirm availability for larger bookings.
Book at least two to three weeks ahead, and further in advance if you are visiting during French school holidays or the summer Dordogne tourist season. A Michelin Plate restaurant running a single set menu has limited covers by design, and availability in peak periods will compress fast. Exact booking channels are not listed in available data, so check current reservation options directly with the venue.
The setting — a traditional stone house in a small Dordogne town — and the €€ price point suggest relaxed but considered dress rather than formal attire. Think clean, presentable clothing appropriate for a quality regional French restaurant. No specific dress code is documented for Les Singuliers, but arriving in casual resort wear would likely feel out of step with the thoughtful, detail-oriented atmosphere the kitchen projects.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
