La Table du Manoir Gourmet restaurant on the riverbank in Périgord Noir

Traveller Reviews Google La Table du Manoir

4.6 sur 5 359 reviews

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  5 sur 5 Reviews posted by Clara Susset on 02/08/2026

  Nous avons passé 4 nuits en famille au manoir de Hautegente et nous avons eu un véritable coup de cœur pour ce lieu unique et magnifique. À noter particulièrement la beauté du manoir et du parc, le confort et la propreté des chambres, la gentillesse du personnel qui nous on fait nous sentir comme à la maison avec nos enfants. La piscine est très agréable, le restaurant, ainsi que le petit déjeuner excellents.

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  5 sur 5 Reviews posted by Jean Pierre ROMAN on 26/07/2026

  An exceptional location in a superb region. A very warm and professional welcome. Not a single flaw.

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  2 sur 5 Reviews posted by Clem F on 22/07/2026

  It is undeniably one of the most sumptuous settings we have had the opportunity to visit… However, it seems to us that management has fallen into the trap of capitalizing on it too much. During this short stay, the (unpleasant) surprises piled up, and the disappointment was as great as the initial wonder of discovery… If we were to offer only suggestions to management: - If you pay little attention to guests who come via gift vouchers, discontinue these partnerships. - If you plan to upgrade guests (which is very kind), there's no need to show them the level of service they would have received without your generosity. - If you don't want guests to order the menu that only has four courses, don't put it on the menu. - If you insist that everyone order the wine pairing, include it automatically in the menu. - If you don't plan to serve dinner before 8:30 pm, announce this when you seat your guests for drinks starting at 7 pm and make sure their drinks aren't served just before dinner. - If the drinks and prices The prices listed have nothing to do with what you offer; update your menu… and serve drinks in front of your customers rather than out of sight… - If you have to offer (admittedly) good food for double or even triple the prices of Parisian restaurants, recruit a large and experienced service team—or properly train your junior staff—and review the service organization (so that each server can take care of their assigned tables) as well as communication with the kitchen to prevent servers from receiving plates too quickly or, conversely, waiting for dishes that seem to never arrive… - If you don't give guests a choice about having their rooms cleaned, warn them… rather than having them discover their room wide open and a housekeeper waiting when they go back upstairs to collect their belongings. - (More broadly, as mentioned in some previous reviews, if you don't want the disappointment to start in the lobby, change the exterior cladding to avoid the impression that construction workers are present.) (They were everywhere, and there was dust on the cutlery and plates.) In short, we had a rather stressful experience, which we attribute more to general organizational issues and a lack of attention to the customer experience than to a lack of professional competence on the part of the staff, who were clearly quite stressed by their working conditions, and we felt sorry for them…