Gourmet menu

Périgord foie gras terrine,

seasonal condiment, Melba toast.

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Or

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Mushroom velouté,

slow-cooked egg, black olive crumble.

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Or

Leek maki vinaigrette style,

charred leeks, nori sheet.

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Grilled pork chop,

Sarladaise-style potato cake.

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Or

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Trout from the Inval waters,

carrot variations.

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Or

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Seasonal risotto,

confit vegetables, bell pepper ketchup.

Périgord walnut,

walnut crunch and financier, local peat sabayon.

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Or

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Chestnut cake,

smoked chestnut crumble, blackcurrant sauce and passion flower tagetes.

Preserved duck foie gras IGP Périgord, fruit chutney.

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OR

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Pumpkin soup, perfect egg, croutons and mushrooms.

Poultry from France, vegetables or potatoes.

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OR

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French fish, vegetables or potatoes.

Chocolate millefeuille, nuts and homemade nutella ice cream.

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OR

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Ice creams and sorbets according to inspiration...

Périgord foie gras terrine,

seasonal condiment, Melba-style toast.

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AND

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Thai-style shrimp tartare,

fried rice, leche de tigre.

Confit line-caught meagre,

cauliflower variations.

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OR

Périgord duck breast,

celery prepared three ways.

Pre-dessert
Cocoa streusel, parsley sponge cake.

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Roasted fig scented with tonka bean,

tonka and verbena ganache, fig leaf yogurt ice cream.

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