At the Auberge du Cheval Blanc, how beautiful the suckling pig is…

The Auberge du Cheval Blanc is balanced between 2 valleys, those of the Lot and the Tolzac. A strategic site with a breathtaking view, and a rallying point for gourmets every Wednesday evening, since Catherine and Bruno Moulinier offer a suckling pig slowly roasted over a wood fire in a huge fireplace. Both have been in the business for a long time…

The Auberge du Cheval Blanc is balanced between 2 valleys, those of the Lot and the Tolzac. A strategic site with a breathtaking view, and a rallying point for gourmets every Wednesday evening, since Catherine and Bruno Moulinier offer a suckling pig slowly roasted over a wood fire in a huge fireplace. Both have been in the business for a long time: she ran La Table de Catherine, in Miramont-de-Guyenne, and he a pizzeria in the same town, then the Plateau des grives in Castillonnès. They bought this restaurant in 2010, renovating the six adjoining lodgings as they went along, and cultivating 4,000 m2 of saffron, i.e. approximately 100,000 bulbs which will be harvested in October.

“On a 12 kg pig, there are 18 to 20 guests”

Perched on this small hill of a hundred meters above sea level, Le Cheval blanc has 100 covers, and operates from Wednesday evening to Saturday evening, with a brunch on the first Sunday of each month. It is only open exceptionally at lunchtime, by reservation and for groups of at least 20 people, for example for seminars or weddings.

Low heat

The suckling pig is the local star. “We take them around 14 kg so that the meat is very tender, and depending on the weight, we cook them between four to eight hours: the longer it is, the better the pig,” explains Bruno Moulinier. “You need a gentle fire, and my system allows you to bring the spit (a 2-meter machine designed especially for the restaurant) closer or further from the wood fire. »


Bruno and Catherine Moulinier and the Cheval Blanc team.

Loïc Déquier/SOUTH WEST

A cooking that requires constant monitoring, because you have to baste the animal with a homemade broth, from pork and hens, with vegetables and spices. “We stop cooking when the temperature, taken at the heart of the meat, is 70°”, comments Catherine Moulinier. As for the pig’s head, aside, it will be used to concoct the garbure that accompanies the menu. It is therefore better to book your table on Wednesday evening if you want to taste the local specialty (1), especially since entertainment can be added around it, such as the arrival of an oenologist on Wednesday 10 August. “On a 12 kg pig, counting 600 g of meat per person, there is enough for 18 to 20 guests”, according to the boss.

Catherine Moulinier also uses the pig's head to prepare her garbure.


Catherine Moulinier also uses the pig’s head to prepare her garbure.

Loïc Déquier/ “SOUTH WEST”

“The other evenings, it depends on what I find at the farmer’s, since I mainly use myself locally, whether it’s beef, chicken or pork, with generally four dishes, four starters and four desserts”, recalls Bruno Moulinier, who ensures the show until cutting in the dining room, in front of the customers, the impressive pieces of meat. Among the other dishes that work well, we find the duck hamburger with foie gras, the minced steak with duck, always.

The restaurant can accommodate a hundred seats, but it is better to book for the suckling pig.


The restaurant can accommodate a hundred seats, but it is better to book for the suckling pig.

Loïc Déquier/ “SOUTH WEST”

The restaurant has only been open to individuals for a month, apart from a few events such as the fat beef in January, or the Easter lamb, and it mainly attracts a local clientele. But its reputation should soon bring it more tourists. Finally, a tea room is planned from September.

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