Come and taste the chef’s specialties!

Menu 1

Starter + Main course + Dessert : 32€
Starter + Main course : 28€
Main course + Dessert : 24€

Starter

Mushroom terrine with stuffing chestnut and bacon with walnut wine sauce and her green salad with walnut fruit

Or

Artichoke, diced sweetbreads with lightly creamed Périgourdine sauce

Main Course

Pan fried back of cod with Monbazillac sauce (local sweet white wine)

Or

Duck leg confit

Or

Veal Kidney with purple mustard sauce (grap must mustard from BRIVE)

Dessert

Chestnut ice cream and her walnut liquor

Or

Hot apple tart and her vanilla ice cream

Child Menu 16€

Plate of cold cuts
+ Steak of beef sauce perigourdine
+ Vegetable filling
+ White Lady
Or
Chocolate mousse
+ Drink included : ¼ Lemonade or Orangina or Fruit Juice

A la Carte

Desserts

– Cheese board 10 €
– Chocolate Mousse 9 €
– Chestnut ice cream and her walnut liquor 9 €
– Coffee ice cream, whipping cream and coffee liquor 10 €
– Pear sorbet and her pear liquor 9 €
– Apple sorbet with Calvados 9 €
– Hot apple tart and her vanilla ice cream 10 €
– Prune ice cream with Armagnac 9 €
– Iceed nougat and her raspberry coulis 10 €

Menu 2

Starter + Main course + Dessert or Cheese : 39€
Starter + Main course : 34€
Main course + Dessert or Cheese : 28€

Starter

Duck foie gras with exotic chutney (mango and passion fruit)

Or

Salad with smoked salmon, duck foie gras and shrimp tails fried in sauce

Main Course

Poached back salmon with sorrel sauce

Or

Aiguillettes of beef with perigourdine sauce

Or

Sliced pan fried duck breast with green pepper sauce

Dessert

Cheese board

Or

Dessert in choice

A la Carte

Starters

– Duck foie gras with exotic chutney (mango and passion fruit) 20 €
– Salad with smoked salmon, duck foie gras and shrimp tails fried in sauce 18 €
– Mushroom terrine with stuffing chestnut and bacon with walnut wine sauce and her green salad with walnut fruit 18 €
– Artichoke, diced sweetbreads with lightly creamed Périgourdine sauce 18 €

Main dishes

– Poached back salmon with sorrel sauce 18 €
– Pan fried back of cod with Monbazillac sauce (local sweet white wine) 18 €
– Duck leg confit 17 €
– Veal Kidney with purple mustard sauce (grap must mustard from BRIVE) 17 €
– Aiguillettes of beef with perigourdine sauce 19 €
– Sliced pan fried duck breast with green pepper sauce 17 €

  • Fish and meat are served with vegetables
  • The dishes are prepared on the spot from fresh produce
  • The brown duck bottom used to make sauces for meat is homemade
  • Beef and veal are limousine
  • Prices are net and drinks are extra
  • Any dish added to a menu will be charged à la carte

The restaurant will be open every evening
From Tuesday 2 May to Sunday evening 8 October

Contact Us

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