Enjoy fine
local cuisine

Our chef Fabien Culine has a good reputation locally for his regional perigourdine cuisine using the highest quality produits du terroir.
This is the land of foie gras, confit de canard, black truffles, wild mushrooms and much more. Here in the Dordogne, it goes without saying that eating well is part of living well.
Fabien is a creative chef and also uses these exceptional local ingredients to produce modern dishes in a light and wholly appetising style.

Some specialities:
• Home-made terrine of foie gras with a Port reduction and a glass of Rosette
• Locally-caught freshwater ‘whitebait’ with a tartare sauce
• Snails from the Périgord in a garlic, parsley and shallot butter
• A toasted local goats’ cheese with honey, walnuts and a green salad
• The original crispy duck with a Port reduction
• Grilled black tiger prawns with a garlic and butter sauce
• Supreme of chicken with a Chateaubriand sauce
• Filet of pike-perch with a tarragon cream sauce
• Sirloin steak with a garlic jus
• Tart Tatin with caramelized onions
• Pan fried veal sweetbreads with a sauce of Morille mushrooms
• Roast rack of lamb with a rosemary, garlic and cream sauce
• A hot chibouste of apricots
• A moist walnut gateau with crème anglaise
• Traditional rhubarb crumble with vanilla ice cream
• A light set vanilla cream served with fruit coulis
• Fondant chaud au chocolat noir