In a typically Perigourdin setting, the best regional and traditional specialties on rural based products proposed by its chef, Loïc.
Do you want to get an idea of the menu ? As a starter you will hesitate between duck foie gras, half cooked along with a fig chutney with Périgord chilli pepper, Scallops with a green lemon espuma (mousse) and avocado oil, a couple of Gravlaks, salmon with sugar beets and lemoned trout.

To continue, why no lacquered duck breast crusted with Perigord nut, fillet of cod seasoned with virgin vinaigrette “piquillos”, bunching onions and risotto our braised veal sweetbread sauce.

For food lovers you can finish with  chocolate mousse pastry “melty centre” salted butter fudge,an ice walnut soufflé or an other dessert.