Seasonal menu

A la carte menus

Main course + dessert: €29
Starter + main course: €31
Starter + main course + dessert: €41.50
Starter + Main course + Cheese + Dessert: €46

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Our starters

Leeks

Cannelloni of leeks with fresh goat’s cheese and hazelnuts, dried duck breast with pepper, leek mousse and hay

Foie gras

Semi-cooked duck foie gras in a terrine, fine pear compote with rice vinegar, roasted spiced auricles, tuile of farmhouse bread

Sébastien’s organic eggs

In a casserole dish, julienne of Périgord black truffle from Domaine de Saleix in Sorge, Iberian ham, seed mousses

Scottish salmon

In our own smoked gravlax. Beetroot tartar with herbs, watercress mayonnaise

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Our dishes

Limousin beef

Freshly grilled Limousin beef, béarnaise siphon

Duck

Tournedos of duck breast stuffed with confit in a Périgord crust (walnuts, porcini mushrooms), cider gastrique

Game

Old-fashioned venison stew with red wine “like a civet”. Mushrooms and small onions glazed brown

Fish
Fish from the market at “Ribet Beyrand”

A new fish idea every week. Consult the menu

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The chef’s idea

Only à la carte or 6€ sup menu
28€

Pan-fried scallops. Garlic and parsley. Crown of spinach sprout tagliatelle

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Our desserts

The lemon

Lemon trompe l’oeil, vanilla bavaroise and candied lemon heart. Lemon sorbet and meringue slivers

Flognarde

Melting flognarde served warm, salted butter caramel coulis and roasted almond milk ice cream

Pineapple

Baked pineapple in caramel, meringue shell topped with creamy pineapple and piña colada ice cream, pineapple carpaccio in light syrup

The chocolate

Valrhona Grand Cru chocolate mousse with a flowing praline centre, small milk panna cotta