Chef’s carte

Delightful , creative and audacious cuisine

  • Retour du marché

    Starter, main course or main course, dessert

    This menu changes each week , served every lunch excepted on Sunday and public holidays.

    You will be served as much as an hour

    Houmous with blas sesame paste, vegetables, shortbread and parmesan, duck ham

    * * * * * *

    Farmer Périgord supreme chicken stuffed with chorizo and goat pyrenees brebis, ratatouille and juice

    * * * * * * *

    Chocolate grand cru, praline crispy heart, paillete feuilletine, bourbon vanilla ice cream

    41
  • Kids menu

     

     

    Delicious assortments for kids

    20
  • Discovery menu

     

     

    7 dishes to discover the whole cooking of the Chef Damien Fagette

    Last service at 1 pm and 9 pm for this menu

    93
  • Menu GOURMAND

    Starter, main course, dessert

     

    51
  • Menu GOURMET

    Starter, main course, dessert

    This menu propose you one of the specialties of the Maison

    72

Menu GOURMAND

51 €

Foie gras opera, blackcurrant blueberries gingerbread, puff pastry brioche and fruits chutney

Or   

Braised oxtail simmer 12 hours, candied artichoke, 36 month comté cheese and celeriac velvet

*****

Pork degustation, Filet slowly cooked, candied pork belly with spices, zucchini flower stuffed with trotter and ear barbecue sauce

Or 

Line yellow pollack, tomate mozzarella raviole pepper olive oil, crackers eggplant mash, pistou juice

*****

Grand cru chocolate encounter with Périgord nuts, crispy texture, ganache, nuts wine reduction and chocolate sorbet

Or 

Exotic gourmandise, coco wafer, ivory passion mousse, mango creamy, fresh fruits and sorbet

 

Menu GOURMET

72 €

Grilled duck foie gras escalope, roasted fig, sangria juice and praline of nuts from here

or

Norway Lobster in a Popcorn tempura, wasabi yoghurt green apple celeriac, crab maki horseradish gel and shellfish ice cream

*****

John dory aglet “à la plancha”, cauliflower muslin, vegetable with passion fruits vinaigrette, “béarnaise” sauce with shellfish butter

Or

Roasted pigeon on the breast, beetroot declinaison, warm giblets pâté and candied legs with thyme

Or

Calf millefeuille, grilled cutlet sweetbread, roasted filet mignon, oak shiitaké, artichoke creamy with local ham, grated aestivum truffles

*****

Ripened cheese tray from Mister Blanchard 

*****

Choice of deserts (with *)

*****