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..
Home made foie gras with your aperitif
While you wait for your starters:
Little starter inspired by the season...
Caviar of Aquitaine 30 grams - 69 Euros -
(Stay in half board, Supplément 43€)
Thick slice of foie gras pan fried with hazelnut, candied pear baked in a salt crust - 26 Euros -
Smoked red mullet fillet, foam of milk with Tonka beans, gingerbread, fennel, red cabbage - 28 Euros -
All spring vegetables, morels in cream - 24 Euros -
Ravioli of long radish, raw scampi marinated with walnut oil, chili pepper from Espelette and roquet salad - 26 Euros -
Main courses:
Tart of sweetbreads, foie gras and black Truffles from Périgord (for two persons)- 48 Euros per person- 
(Stay in half board, Supplément 8€/Person)
Savage turbot, pasta salad with sorrel, pin seeds and lemon - 45 Euros -  
(Stay in half board, Supplément 5€)
The same main cours prepared with Cod  - 36 Euros -
Piece of beef cooked blue, fresh herbs, potatos mousseline with black Truffles - 38 Euros -
Roasted Pigeon in its juice, turnip with braised mango, safran and clove  - 40 
Euros -
Lobster and its stock served with mushrooms  - 45 Euros - 
(Stay in half board, Supplément 8€)
Fresh pasta with black Truffles, slice of foie gras with chives - 58 Euros  -
 (Stay in half board, Supplément 5€)
Les entremets:
A selection of fine, matured cheese with dried fruits  - 15 Euros -
Dessert trolley of Alain GARDILLOU et Pierre GOBERT  - 18 Euros -
(Stay in half board, Chesse + dessert Supplément 15€, Cheese or dessert, not suplément)