Les Belles Perdrix de Troplong Mondot

Les Belles Perdrix may be the restaurant that most faithfully carries an agronomic philosophy into the kitchen. The estate’s 6,800 sq m permaculture kitchen garden supplies chef David Charrier’s plates directly, he has established himself as one of Saint-Émilion’s most exciting emerging figures. His precise, wholesome cooking explores the seasons at the garden’s pace, duck with mustard-seed condiment, pollack dusted with garden anise, Adrien Salavert’s desserts. The pared-down dining room, open onto the vineyard from Saint-Émilion’s highest point, offers an unrivalled panoramic view. 90% of suppliers are within 30 minutes. The Michelin Green Star crowns this coherence between plate and territory.