La carte  

..."La haute Gastronomie"

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 day except Tuesday and wednesday for lunch (except July and August).

 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..
 
-Le Repas du Moulin at 85 Euros -semi tasting menu (Mise en bouche, 2 starters, 2 main courses, cheese or dessert)
- Le Repas Dégustation (Tasting menu - 10 courses) at 125 Euros
-Half board for hotel guests at 90 Euros per person (Starter + main course + cheese or Dessert AND breakfast)
 

LE REPAS DU MOULIN

 
Half-cooked foie gras and bread lace biscuits with your aperitif
 
***
 
Oyster leave and trout eggs
Fried foie gras in cabbage leave
Asparagus mousseline thin tart
 
***
 
Langoustines, toasted brioche and sorrel condiment
 
Grilled brill, broadbeans and peas
 
Vegetables from "Les Jariottes" farm, morel mushrooms 
 
Quail covered pastry tart with foie gras
 
***
 
Selection of fresh and matured cheeses
 
Variation of creamy puffs
 
Yogurt "clouds", seasonal fruits, crunchy biscuit
 
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Chocolates Grand Crus
 
 
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 LA CARTE DU MOULIN
 
Haf-cooked foie gras and bread lace biscuits with your aperitif
 
While you wait for your starters:
 
Oyster leave and trout eggs
Fried foie gras in cabbage leave, Asparagus mousseline thin tart
 
 
Starters:
 
Vegetables from "Les Jariottes" farm, morel mushrooms - 28 Euros -
or
Langoustines, toasted brioche and sorrel condiment - 30 Euros -
or
Golden egg, crusty shrimp and caviar from Aquitaine - 39 Euros -
 
Main courses:
 
               Grilled brill, broadbeans and peas
                                   - 42 Euros -
or
"Black bottom" pig condied with lemon, articjoke - 38 Euros -  
or
Quail covered pastry tart with foie gras 
- 42 Euros -
or
Chaud-froid of black truffles of the Perigord - 69 euros - 
 
Les entremets:
 
Selection of fresh and matured cheeses
- 16 Euros -
or
Strawberry and lime soufleed tart
- 18 Euros -
or
Variation of creamy puffs - 18 Euros - 
or 
Bittersweet chocolat dessert, vanilla ice cream - 18 Euros -
 
***
 
Chocolates Grands Crus