Lunch formula

Duck and pork gratin from Maison Pélégris, onion chutney with sherry

Or

Dubarry cream soup, golden croutons and diced country ham

Pork rack cooked at low temperature, mustard jus, sweet potato mousseline and porcini mushrooms

Or

Snacked sea bream fillet, virgin vegetables with citrus fruits and paella-style rice

Strawberry panacotta and Nabirat compote, vanilla whipped cream

Or

Dark chocolate brownie with Périgord walnuts, Italian hazelnut ice cream

Foie gras de canard I.G.P Périgord légèrement fumé, caviar d'artichauts au balsamique, pickles de champignons de cave, frotté de pain à l'ail

Lightly smoked I.G.P Périgord duck foie gras, balsamic artichoke caviar, cellar mushroom pickles, rubbed with garlic bread

Walnut cake from Domaine de Vielcroze, Sarladais honey whipped cream and praline ice cream

Breaded chicken breasts

Or

Fish of the moment

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The dishes are served with corner potatoes or pan-fried vegetables of the moment of your choice.

Pot of chocolate cream

Or

Assortment of ice creams