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 Découverte (menu) at 79 Euros
-Repas Dégustation (Tasting menu) at 115 Euros
-Half board for hotel guests at 90 Euros per person (Starter + main course + cheese or Dessert And breakfast)
 
La CARTE DU MOULIN
 
Home made foie gras with your aperitif
 
While you wait for your starters:
 
Little starter inspired by the season...
 
 
Starters:
 
Caviar of Aquitaine, selection of Beari grains fresh or matured - 30 grams - 70 Euros -
(Half-board supplement 45 Euros)
or
Slice of foie gras from Périgord, roasted and seasoned in cocotte - 32 Euros -
(Half-board supplement 8 Euros)
or
Ceviche of langoustine and tiger prawns, marinated with lime, tomato and basil, served with crunchy vegetables - 38 Euros -
or
Small monkfish with tender slices of belly pork, braised with tomato and served with a salad of aspagugus tips, fennel and walnut oil - 28 Euros -
or
Quinoa and mix of fine vegetables with aromatic home grown herbs, served with aubergine caviar and a pastorale salad - 24 Euros -
 
Main courses:
 
Fresh pasta with black Truffles from Périgord and escalope of foie gras gently fried with chives - 62 Euros -
(half-board supplement 26 Euros)
or
A generous filet of grilled red mullet with purple shizo served with swiss chard confit and a fine juice of cumin, black olives and lemon - 42 Euros -  
or
Grilled lobster "blue" accompanied by fresh tender vegetables delicately cooked in coconut milk and the claws in a hazelnut dressing - 46 Euros - 
(Half-board supplement 10€)
or
A tourtiere of sweetbread foie gras, and black truffle, in a reduction of port with truffle - 84 Euros  - (2 persons)
 (Half-board supplement 12€)
or
Belly of "black bottomed pig" confite served with a puree of Jerusalem artichokes and pink beetroot, showered with a champagne and oyster sauce - 36 Euros  -
or
Roasted of young pigeon in its juice, pancake of poultry giblets and mushrooms, mousseline and spaghettis of carrots - 42 Euros -
(Half-board supplement 6 Euros)
or
Filet of beef from domain de Coutancie larded of black garlic, served with artichoke in barigoule style and smofed bacon cloud - 45 Euros -
(Half-board supplement 8 Euros)
 
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