Gastronomic formula

IGP Périgord duck foie gras preserved with Espelette pepper, verjuice condiment, "Prune d'Ente" chutney with Cardamom. - 20€

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Veal tartare with roasted pine seeds, burratina emulsion, spicy tomato and pesto. - 20€

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Shrimp salad with peaches and kalamansi, pickles with pink berries and avocado. - 20€

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Carnaroli risotto with black truffles, spring onions and bone marrow (Extra 16€) - 36€

Fish of the moment, stewed fine leeks, potatoes and fish sauce with white vermouth and chervill. - 31€

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Braised guinea fowl breast with garlic, maïs and chanterelles, reduced poultry juice. - 31€

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Piece of beef from Maury family, grilledwith Timut pepper, potato mousseline and thaï spring onion. - 31€

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French sweetbread palm braised in the frying pan, white cabbage marinated in balsamico bianco vinegar and potato gnocchi (Extra 9€). - 38€

Local cheese assortment, mixed herbs in season and Balsamico dressing. (Extra 12€) - 12€

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Figs and raspberries, gourmet short bread, figs marmelade and yogurt ice cream. - 16€

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“Azélia” milk chocolate, lightly mousse, soft hazelnut biscuit. - 16€

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Prunes Reine Claude and grappes Chasselas de Moissac, in style of pavlova, "vieille prune" from Souillac ice cream. - 16€

White beans salad with walnut oil, crunchy vegetables and bacon cream.

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Late summer gaspacho with basil, granola with zathar and fresh sheep's cheese.

Fish of the moment, wheat risotto with red bell peppers and creamed dish stock.

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Grilled pork piece, roast vegetables with rosemary and barbecue sauce.

Tiramisu with arabica, milk chocolate sorbet.

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Red fruits salad with balsamico vinegar, raspberry sorbet and honey emulsion.

Preserved duck foie gras IGP Périgord, fruit chutney.

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Late summer gazpacho.

Local farmed chicken breast, vegetables in season or mashed potatoes.

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Pan fried day's fish, vegetables in season or mashed potatoes.

Strawberries salad and vanilla ice cream.

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Ice creams and sorbets according to inspiration... Sorbet: chocolate, raspberry, strawberry, apricot. Ice cream: vanilla, nuts.