The table d’hotes is truly Anne France’s Table.

“ the most important thing in the kitchen” explains  Anne, “is the quality of the raw materials” This was one of the vital things she learned during her cookery courses when the secrets of the kitchen were taught her by the great chefs at Alain Ducasse’s master class in Paris.
She is fortunate that some of the best products in South West France are available to her locally.
You cannot come to this region without thinking of succulent duck. Duck breast roasted over oak chips accompanied by limousin apples - delicious. Salads with locally-grown walnuts and walnut oil from a neighbouring farm and many other delicacies. The list of recipes presented at Anne’s Table is, indeed, vast.
There are other dishes equally scrumptious, chicken from a local farm, yogurts made in their traditional pots just 3 km away and the famous kid dish called ”Cabecou”.

There are lots of delicious cheeses on Anne’s Table :- Cantal, Saint-Nectaire, Fourme d’Ambert and Blue d’Aurillac to name but a few.According to the season you can sample the asparagus of the Dordogne Valley, local glazed peaches, strawberries from Beaulieu-sur-Dordogne, which you can also find in the selection of tasty jams at breakfast, or a special ice cream from an old recipe Anne inherited from her great-aunt.Generously, Anne likes to share her wide knowledge of the art of cooking and will, on request, give lessons to her guests so that they can take home recipes of the delicious meals they have so enjoyed at Anne’s Table. In the large La Greze kitchen you can learn the secrets of the speciality foie gras either plain or with a hint of port or liquer. The delights of traditional cooking will always be a very special memory of your stay at La Greze.

Anne’s Table is open, subject to pre-booking, all year round (in July and August, only Monday, Tuesday, Thursday and Friday) and your delicious dinner will cost just €30 per person inclusive of fine local wines.