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"Périgord" plate

Duck foie gras, homemade smoked duck breast, chestnut terrine, prune and walnut tapenade

Sardinettes

Toasts, walnut tapenade - prunes, olives and half-salted butter

Cheese plate

Trappe d'Echourgnac, organic ripened goat cheese

Mix plate

Mix from "Périgord" plate and cheese plate

Trout tartare, Neuvic caviar sorbet, fresh watercress cold creamy soup and coconut milk

Green and white asparagus, raw and cooked, vanilla vinaigrette and squash oil

Oysters from Par de l'Impératrice - Joël Dupuch, in 4 ways: plain, crépinette, tartare and hot/cold Vodka

+ 5 €

Périgord duck foie gras, lightly cooked, truffle balsamic vinegar foam

Farm "Label Rouge" veal medallion, morels and "croquette" potatoes

+ 5 €

Traditional meunière-style sole, spring vegetables

+ 10 €

Green asparagus risotto, parmesan, peas and broad beans

Lamb shank confit for 12 hours, garlic, carrot purée, asparagus tips and snow peas

Rhubarb, Périgord strawberries and Bulgar yoghurt sorbet

Traditional Saint Honoré

Chocolate and coffee, dark chocolate and speculoos biscuit, mascarpone and tonka cream

Lactose-free Ile Flottante with almond milk, saffron and lime, vanilla liquid caramel

« Limousine » beef rib

700 - 850 g, sauce and side dish for two people

Black pork rib from Domaine Abotia « origin »

300 - 400 g, sauce and side dish