Gastronomy of Perigord

Gault et Millau Special issue n°75

"Meals are served in an isolated garden,
in the back of this ancient stone house
that bears perfectly its name. Duck legs,
fillets of breast, strips of breast,
foie gras : duck is at the very centre
of all the menus, which are all generous
and offer an admirable value of money."




Petit futé of France 2001 edition

"The restaurant where you are about to
set foot is a hundred years-old. It enjoys
a direct view overlooking the castle and
the church. A particularly artistic decoration
for a masterpiece "terroir cuisine" cooking
redolent of the soil : enchaud périgourdin
(pork confit), mique au civet de canard
(dumpling of duck civet), trout with verjuice
sauce,cassoulet of perigord, fillets of breast
in walnut wine, cow cheese crust".
"Petit futé of france until 2007".

Refined traditional cooking, with specialities
of the perigord as well as a vegetarian menu.
All products are "home-made".