Hervé Busset - Réserver une table

Herve Busset is an extraordinarily talented chef whose style has evolved dramatically since we were last there in 2004 and 2007. To truly understand what he is doing, his extensive use of herbs, wild plants and natural foods, you must order the tasting menu. In fact, I would argue that if you go to the trouble of getting to the Moulin de Cambelong, a remodeled mill on the banks of the Dourdou river in this far off corner of the Aveyron, you owe it to yourself to order the tasting menu for a gastronomic experience well worth the trip. You simply cannot get a feel for the style of cuisine developed by Chef Busset by ordering a la carte -- that is not what this one-star restaurant is about. Service is professional and friendly, the wine list is not overly large but contains solid selections at varying prices from different regions and the sommelier is quite knowledgeable. The tables in the dining room are amply spread out so there is no crowding and a pre-dinner/lunch aperitif may be had on the terrace overlooking the river. In sum, a truly wonderful gastronomic experience in a romantic, bucolic setting.

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Then the Hervé Busset restaurant is the place for you. Situated outside the small town of Conques Mr. Busset creates simple but delicious and imaginative dishes using first clas products and herbs that you may never have heard of or at the most are quite rare. For example, how often have you heard of or even eaten hedge woundwort, yarrow flowers and ground ivy? The chef proposes a set menu, soup, meat, fish, poultry with an alternative if there is something you don' eat and each dish is artfully presented by the maître d' and his cheerful assistant.Congratulations to cuisinier Busset is 1 *Michelin really enough???

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The meal wasn't inexpensive, but it was worth it. Staff was helpful, the dishes were creative but not to the point of being weird - just the right mix of interesting use of local flowers and herbs and traditional pairings. They were willing to make adjustments upon request, but also the waiter politely and helpfully explained what I'd be missing in terms of taste if I asked for a particular ingredient to be held. It was a wonderful, memorable dinner. And Douglas Fir ice cream is pretty amazing.

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As part of our overnight, April 2013 stay at the Hôtel Moulin de Cambelong (see separate review), we dined at the Restaurant Hervé Busset.The three course menu was included in our room rate, but we paid extra to enjoy the more extensive menu given that the chef has a Micheling star. The food did not disappoint fresh, produce driven, subtly creative to bring out the flavours and beautifully presented.Dine at the restaurant after your visit to Conques - find somewhere else to stay.

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Amazing meal with perfect service. You do not get a menu you choose how many courses you would like and the food was excellent with the carrot soup being worth a special mention. The staff were friendly and spoke English if requested. Well worth a visit.

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