When we discovered the Vieux Chêne site in Montvalent more than ten years ago, we immediately fell under the spell of its delicate banks and the silvery reflection of its waters.
After a few years of activity as a lively guinguette, we gradually evolved Le Vieux Chêne towards our passion for cooking and our desire to share a real experience between nature and culinary culture in the Lot.
In the past two years, Le Vieux Chêne restaurant has thus begun a new turning point in its history, devoted to the promotion of talented producers as well as the creation of a vegetable garden and henhouse in the heart of the natural preserve. In our restaurant, the menu changes with the Chef's inspiration, our harvests, and the daily flavours of the market.
We await you to experience a convivial and seasonal cuisine together!

- Dominique and Jean-Michel Dassiou,
Owners.
Wine side
Only on Biodynamie, on Bio and IGP

Maison VALLET - Les Hauts de Talmont ( Charente Maritime )
Hélène et Daniel BOULLE - Domaine des Aphillantes ( Côte du Rhône )
Daniel LAFFITE - Domaine des Soulanes ( Côte Catalane )
Laetitia MASSON et Romain TREMOULET - Prieuré Valcrose ( Languedoc AOP )
M. PANTAROTTO - Château Rauly, Pécharmant ( Bergerac )
Simon HAWKINS - Expression de Terre ( Côte Roannaise )
SCA BRANCEILLES IGP ( Pays de Brive )
Domaine FOUASSIER ( SANCERRE )
Christian CARRIGOU ( Cahors )
Earth and Sea

Famille BROUHARD - Les Huîtres de la Seudre
Christophe ROCHART - Boeuf Limousin
Daniel BARDIOT - Boeuf Charolais
Thierry LACOMME - Poulet Fermier Géonpis du Sud-Ouest
Peïo ERRECART du Domaine Abotia - Porc du Pays Basque
Maison GODARD de Gourdon - Canard IGP Sud-Ouest
Bernard POUJOL - Riz de Camargue BIO IGP
Gérard CABIRON, Meilleur Ouvrier de France  - Crème glacée et sorbets
Florent RICOU - Pain artisanal cuit au feu de bois dans le fournil
de Montvalent.
Sébastien MAILLOT - Farines de meunier ( Moulin de Vailles )
Our story
Our famers got talents!
En
Fr
Our story
When we discovered the Vieux Chêne site in Montvalent more than ten years ago, we immediately fell under the spell of its delicate banks and the silvery reflection of its waters.
After a few years of activity as a lively guinguette, we gradually evolved Le Vieux Chêne towards our passion for cooking and our desire to share a real experience between nature and culinary culture in the Lot.
In the past two years, Le Vieux Chêne restaurant has thus begun a new turning point in its history, devoted to the promotion of talented producers as well as the creation of a vegetable garden and henhouse in the heart of the natural preserve. In our restaurant, the menu changes with the Chef's inspiration, our harvests, and the daily flavours of the market.
We await you to experience a convivial and seasonal cuisine together!

- Dominique and Jean-Michel Dassiou,
Owners.
Wine side
Exclusivement en Biodynamie Bio et IGP

Maison VALLET - Les Hauts de Talmont ( Charente Maritime )
Hélène et Daniel BOULLE - Domaine des Aphillantes ( Côte du Rhône )
Daniel LAFFITE - Domaine des Soulanes ( Côte Catalane )
Laetitia MASSON et Romain TREMOULET - Prieuré Valcrose ( Languedoc AOP )
M. PANTAROTTO - Château Rauly, Pécharmant ( Bergerac )
Simon HAWKINS - Expression de Terre ( Côte Roannaise )
SCA BRANCEILLES IGP ( Pays de Brive )
Domaine FOUASSIER ( SANCERRE )
Christian CARRIGOU ( Cahors )
Earth and Sea

Famille BROUHARD - Les Huîtres de la Seudre
Christophe ROCHART - Boeuf Limousin
Daniel BARDIOT - Boeuf Charolais
Thierry LACOMME - Poulet Fermier Géonpis du Sud-Ouest
Peïo ERRECART du Domaine Abotia - Porc du Pays Basque
Maison GODARD de Gourdon - Canard IGP Sud-Ouest
Bernard POUJOL - Riz de Camargue BIO IGP
Gérard CABIRON, Meilleur Ouvrier de France  - Crème glacée et sorbets
Florent RICOU - Pain artisanal cuit au feu de bois dans le fournil
de Montvalent.
Sébastien MAILLOT - Farines de meunier ( Moulin de Vailles )
Our famers got talents!