La Table d'Olivier
BRIVE-LA-GAILLARDE
From 75.00€ - Adult menu
Gourmet restaurants
If you're a gourmet, you'll be able to treat your taste buds in one of our establishments recognised by the famous red guide!
Michelin-starred restaurants
From Michelin-starred restaurants to Bibs Gourmands, you can be sure of tasting fine dishes that do justice to our local produce.
Starred restaurant
- Brive is home to a Michelin-starred restaurant: La Table d'Olivier. The two chefs, Fanny and Pierre Neveu, offer some of the finest cuisine on the menu. Some might call their dishes creative or even daring! The chefs favour fresh produce and local producers.
- Their specialities: Foie gras (cooked at low temperature and served cold, carpaccio of button mushrooms, herb salad and vegetables marinated in truffle), veal quasi, mushroom ravioli.
Discover the portrait of Pierre Neveu
Bib Gourmand restaurants
Two other restaurants in Brive have also been awarded a Bib Gourmand: L' Inspyration and Monsieur Robert. These two restaurants are two of Gascony's finest gastronomic establishments.
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Portrait of Pierre Neveu, starred chef at the Table d'Olivier
Pierre Neveu, the craftsman of flavours between land and sea
Pierre Neveu is the embodiment of a bold and generous cuisine, just like his career.
Born in Normandy but from Correze by adoption, this Michelin-starred chef from La Table d'Olivier has combined the iodine of his childhood with the richness of local produce, transforming Brive into a haven of gastronomic creativity. For the past 15 years, he has championed an inventive cuisine, centred on fish - which now accounts for 90% of his sales - while cultivating his family and traditional roots. His intimate 18-seat restaurant is the fruit of a human adventure shared with his wife, a story of love and perseverance where every detail counts.
Culinary identity, the fruit of resilience and emotion
Trained in the temples of French gastronomy, Pierre Neveu learned rigour and patience from chefs with strong characters. But it was in the quest for his own identity that he found his way. For him, the real difficulty is not mastering the techniques, but knowing what you want to defend. His dishes are born from a product, a memory, an emotion, and aim to surprise while reassuring. Like his langoustines and Breton lobster, cooked in a citrus nage and served with a lovage velouté, a mozzarella di Bufala mousse and a herb sorbet, each creation is an invitation to wonder, where each ingredient has its place.
A passion for sharing
For Pierre Neveu, the restaurant business is above all a story of passion and human connection. Working 15 to 16 hours a day in stifling heat, without eating, demands an unconditional love for this demanding profession. What motivates him? His customers, who allow him to live out his passion on a daily basis. The Michelin star he was awarded 12 years ago is a great accolade, but he treats it with humility, preferring to focus on the feedback he receives from his customers. For him, true success is seeing people leave his table with a smile.
A philosophy: authenticity and boldness
True to himself, Pierre Neveu rejects outside influences and draws his inspiration from his world, his encounters and his values. His philosophy? "To work with a product and have fun creating combinations that haven't been done before, to destabilise while reassuring, and to provoke emotion". His advice to young chefs: believe in yourself, structure your project and take things one step at a time. Because, as he reminds us, catering is a passionate profession, difficult but rewarding, where respect for products and people is everything.
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