Le Jasmin - Saint-Sylvestre-sur-Lot

We weren’t sure what to expect on arrival at this quirky vibrant pink chateau, however it is safe to say that we had one of the finest and most enjoyable meals that we’ve had in a long time. The table service was Immaculate. We had a brilliant waiter who made such an effort to make us feel welcome and even made menu recommendations and adjustments to accommodate my pregnancy dietary needs. Little unexpected treats were brought to us between courses sushi canapés, mussel broth, apple granita...YUM! The food was ‘fine dining’ and met its Michelin star status without being fussy or pretentious. The Foie Gras starter and the Chocolate Soufflé desert are still being talked about weeks after our visit.

The château itself will not be to everyone’s taste but the restaurant is just superb in every way. A delicately poached oyster, then a beautiful fragrant lobster salad, pigeon which was as good as I have ever eaten (and I love pigeon). A great selection of cheese including some unusual local ones and a knock out chocolate soufflé with Poire Williams sorbet. A slight misstep with the mango pudding but it feels churlish to mention it. A wine pairing of real distinction including a delicious Cahors Malbec from 30minutes away. A lovely rounded Pessac Leognan with the lobster. I could go on...a lovely evening all round.

Situated in a fairytale castle, very playfully painted in bright colours. The food is perfect and the sense of fun in the art and architecture is reflected in the cooking. My fois gras starter with beetroot was done with a twist on jelly and ice cream with iced gems! The staff are knowledgeable and friendly without being overbearing. Definitely deserving of being acknowledged by Michelin.

Nice party with friends. Explosion of flavours and refinement. Hot frame. We all enjoyed our dishes. Impressive dresses combined with beautiful taste associations. Congratulations to the leader and his team.

3 hours for 3 dishes away from the expected finesse of a star service idem 1 waiter for the whole room, not sommelier ...The pompon was the pre dessert: a cucumber tagliatelle 2 small peas a 1/2 green beans and a 1/2 ice cream at the yaourt spoon