La carte  

..."At the time of Gastronomy"

Definition of Gastronomie, feminine name, Art of the good food, the agancement of the dishes is a crucial aspect of Gastronomie.

Synonyms: Art: Art of the good food, the art of entertaining, the art of the good food, the art of the good life; Food: Tasting

Our gastronomic restaurant is open every evening for diner, and sunday for lunch, except Tuesday.

 Alain Gardillou, Michelin starred Chef, invites you to discover the most beautiful products of the region, black Truffles from Périgord, foie gras of course, but also the veal, the caviar, the strawberries, the walnuts, etc.

A garden of numerous aromatic herbs, vegetables and flowers.

A festif way of seeing the Gastronomie, a beautiful selection of cheese, dessert trolley..

A great wine list, an excellent choice of alcohols, the whole of it in an atmosphere and a decoration of the restaurant convenient to the discovery, to the tasting..
 
-Repas du Primtemps (menu) at 75 Euros
-Repas Dégustation (Tasting menu - 8 courses) at 120 Euros
-Half board for hotel guests at 90 Euros per person (Starter + main course + cheese or Dessert And breakfast)
 

SUMMER MENU

 
Homemade Foie Gras and grain bread with your aperitif
***
Little starter inspired by the season... 
 
***The starters (your choice )
Creamy edible crab and fresh cherry plum, the crabmeat shredded in crispy sorrel and radish
or
Filet of Duck marinated with sesames and lemon, slightly cooked on the flame / Muslin of carrot in spices and multicolored chips
or
Crunchy salad of the farm "Jariottes" and wild flowers with truffe oil / tiles of bread and oysters in jelly
 
***The main courses (Your choice)
 Filet of "Maigre fish" roasted on its skin, melted watercress, pumpkin purée and litchi cream.
or
Breast of farmer Guinea fowl stuffed with langoustines, supreme sauce / crunchy skin and vegetables perfumedwith fennel
or
Beef cooked with rare black garlic, mixture of herbs and spices / potato grenailles and juice of beef with olive oil
 
***To finish (Your choice)
 
Dessert trolley by Alain GARDILLOU & Pierre GOBERT 
or
Selection of fresh and matured cheese
 
(Supplement 15 Euros - for cheese and dessert)
***
75 Euros
 
-------------------------------
 
La CARTE DU MOULIN
 
Home made foie gras with your aperitif
 
While you wait for your starters:
 
Little starter inspired by the season...
 
 
Starters:
 
Celery root slightly fried with hazelnuts; fresh melon, citrus fruits, fenne ; cloud of anise - 28 Euros -
or
Creamy edible crab and fresh cherry plum, the crabmeat shredded in crispy sorrel and radish - 30 Euros -
or
Thick Slice of foie gras of Périgord roasted, juice of Porto, salt-and-peper - 32 Euros -
or
Caviar of Aquitaine, special selection of rare grains Beari / Fresh of mature - 30 grams -
- 80 Euros - (Half-board supplement 50€)
or
Filet of Duck marinated with sesames and lemon, slightly cooked on the flame / Muslin of carrot in spices and multicolored chips - 28 Euros -
or
Crunchy salad of the farm "Jariottes" and wild flowers with truffe oil / tiles of bread and oysters in jelly - 30 Euros-
 
Main courses:
 
The "noble" fish from the fishing port le Guilvinec, grilled, caponata of summer vegetables, candied tomatoes and basil   - 45 Euros -
(Half-board supplement 6€)
or
Filet of "Maigre fish" roasted on its skin, melted watercress, pumpkin purée and litchi cream - 36 Euros -  
or
Blue Lobster in fricassée, the crowbars roasted with walnuts in ravioli, creamy infusion of green anise and lemongrass
- 52 Euros - (Half-board supplement 10€)
or
Fresh pasta with black truffles from Périgord / slice of foie gras with chives - 65 euros - 
(Half-board supplement 28€)
or
Breast of farmer Guinea fowl stuffed with langoustines, supreme sauce / crunchy skin and vegetables perfumedwith fennel 
- 42 euros -
or
Beef cooked with rare black garlic, mixture of herbs and spices / potato grenailles and juice of beef with olive oil - 40 euros - 
or
A tourtiere of sweetbread foie gras, and black truffle, in a reduction of port with truffle - 98 Euros  - (2 persons)
 (Half-board supplement 12€)
 
Les entremets:
 
Selection of fresh and matured cheese
- 15 Euros -
 
-
 
Dessert trolley by Alain GARDILLOU et Pierre GOBERT  
- 18 Euros -
-
Supplement - 15 Euros - for cheese and dessert,
any supplement for cheese or dessert
 
Sweets