THE MENUS

Starters

Carpaccio de betterave, caillé de chèvre frais aux noix de Vielcroze, voile Balsamico - 15€

or

Woodland-scented cappuccino, mushroom fricassée, slow-cooked egg, porcini powder (VG) - 14€

or

Borrèze trout gravlax marbled with nori, avocado cream, citrus condiment, and pickled red onions - 18€

or

Pan-seared foie gras escalopes, pear poached in spiced red wine, rich reduced jus, and walnut crumble (Supp. 4€) - 20€

Main courses

Veal picanha slow-cooked at low temperature, green peppercorn sauce, creamy peas and fava beans, confit baby potatoes, and artichokes à la barigoule - 24€

or

Sardinian fregola risotto with mushrooms, basil tomato coulis, and lace tuile (VG) - 18€

or

Hake slow-cooked at low temperature, kaffir lime–tarragon emulsion, creamy smoked paprika sweet potato, braised fennel, and seasonal vegetables - 22€

or

Ris de veau cuit au sautoir, jus aux morilles, mousseline de céleri torréfiée, palets d’Agata à la boulangère, petits légumes (Supp. 6€) - 29€

Desserts

Selection of local cheeses, mesclun with walnut oil from Vielcroze, and Sarlat honey - 9€

or

Light Jivara milk chocolate mousse, hazelnut granola, and Espelette pepper praline - 9€

or

Trompe-l’œil raspberry with dark chocolate cream and chocolate feuillantine - 9€

or

Mint ganache, tangy lemon gel, pistachio sponge cake, and Mojito sorbet - 9€

Starters

Foie Gras de canard IGP Périgord au piment d'Espelette, compotée d'oignons rouges et gel de fruits rouges.

Main courses

Magret de canard IGP Sud-Ouest cuit au sautoir, jus Périgourdin au diamant noir, petits légumes de saison, millefeuille de pomme de terre à la sarladaise

Desserts

Finger moelleux aux noix de Vielcroze*, crémeux d'abricot, compotée et sorbet "Vieille Prune"
Vielcroze* ( producteur de noix )

Starters

Cauliflower Dubarry cream soup, smoked bacon emulsion, and toasted hazelnut pieces

or

Vegetable and goat cheese tart with basil, mixed baby greens, and tomato coulis

Main courses

Seared sea bream fillet, piquillo pepper cream, creamy leek fondue, and potato cake

or

Duck confit Parmentier, Pécharmant wine jus, mashed potatoes, and baby carrot purée

Desserts

Vanilla panna cotta with fig and red fruit compote

or

Homemade choux pastry, peanut cream, and bitter cocoa whipped cream

Main courses

Breaded chicken tenders.

or

Fish of the day.

Desserts

Chocolate pot de crème.

or

Ice cream