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Gallery
Discover the gallery and news of L'Équilibre restaurant, located in Oradour-sur-Glane, near Limoges. Through our photos, immerse yourself in the warm atmosphere of our establishment and explore our homemade dishes, prepared with seasonal products. Find here our latest news, events, and culinary inspirations that bring our restaurant to life every day. L'Équilibre welcomes you to share a convivial moment, whether for a family meal, a dinner with friends, or a special occasion in the heart of the Haute-Vienne region.
Laplaud Castle
Located in the heart of the Laplaud estate, this historic château offers a peaceful and elegant setting for L’Équilibre.
A charming place where nature, heritage, and gastronomy converge.
A charming place where nature, heritage, and gastronomy converge.
Main dining room of the restaurant
L’Équilibre’s main dining room offers a warm and contemporary atmosphere, designed to enhance every dining experience.
A bright and refined space, ideal for enjoying our seasonal cuisine.
A bright and refined space, ideal for enjoying our seasonal cuisine.
Beef fillet in pastry
Served as a main course at a wedding held at L’équilibre. Beef fillet in a spinach and mushroom duxelles crust, beef cheek parmentier sphere, and trompe-l’œil carrot.
Foie gras heart with cranberries
Here, the heart of foie gras with cranberries, its red onion and cranberry chutney, and its delicately flavored white bread. A clean, precise slice that reveals all the work and indulgence of this creation.
A mystery unveiled… with elegance.
A mystery unveiled… with elegance.
Crispy turbot
Crispy turbot with summery notes, ratatouille-style vegetable roll, eggplant caviar, courgette and tomato, vegetable vinaigrette.
Duck cigar with confit leg
Duck cigar with confit leg, lemon flower with peas and broad beans, pan-fried foie gras, roasted melon ball.
Buenos Mille-feuille
Bueno-inspired mille-feuille with hazelnut praline feuillantine, Bueno mousse, vanilla foam, and macadamia nuts.
Beef fillet in pastry
Beef fillet in a mushroom-spinach duxelles crust, real-fake bone marrow with candied celery glazed with a rich jus and a few pickles.
Vrai-faux os à moelle
A trompe-l'œil bone marrow, reinterpreted with confit celeriac and presented with refined elegance.
Amuse-bouche mousse à l’ail des ours
Amuse-bouche mousse à l’ail des ours, préparation légère et raffinée
Dessert cacahuète façon Snickers
A Snickers-inspired dessert featuring peanut mousse, salted butter caramel and chocolate crumble.
Langoustine marinated in crispy beetroot
Langoustine marinated with crispy beetroot, shell consommé and Buddha's hand condiment
Beef fillet in pastry
Beef fillet in a spinach and mushroom duxelles crust, beef cheek parmentier sphere, and trompe-l'œil carrot.
Foie gras with corn
Foie gras with corn, roasted corn pulp, popcorn and cornbread, foamy cobs.
Tomato in trompe-l'œil
Tomato trompe-l’œil, pesto insert, crispy cylinder, scamorza emulsion and vegetable vierge sauce.
A meeting between jasmine and peach
A meeting of jasmine and peach, jasmine-vanilla mousse with a peach confit insert, peach-lemon mousse, peach water and jasmine sorbet.
Crispy-runny egg
The crispy-runny egg with morels and green asparagus, morel pulp and foam, and a delicate foie gras royale.
Gariguette strawberries
Gariguette strawberries in various textures, enhanced with a delicate Timu pepper. A seasonal dessert where freshness, aroma, and acidity are precisely balanced.
Artichoke trompe-l'œil with hazelnut, compressed and recomposed shrimp
Artichoke trompe-l'œil with hazelnut, compressed reconstituted shrimp,
artichoke salpicon with hazelnut.
artichoke salpicon with hazelnut.
Mushroom visual illusion mushroom Mousse Amuse Bouche
Champignon trompe‑l’œil
Sea bass fillet with bacon crumble
Sea bass fillet with bacon crumble, crispy tomato-mango, crunchy green asparagus and mango pulp with shell oil.
Foie gras with Truffles
Duck Foie Gras with Truffles and Cranberries
Sweetbread and truffle sphere
Sweetbread and truffle sphere, pan-fried foie gras, chard and truffled duck broth.
A new amuse-brouche creation
A new appetizer creation...
Bloody Mary
Born in the 1920s, the Bloody Mary is often attributed to Fernand Petiot, who supposedly combined vodka and tomato juice in Paris before perfecting the recipe in New York. Its name is said to refer either to Queen Mary I of England or to a waitress from Chicago.
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