Hotel Restaurants
Asparagus of Tauriac and poached egg trompe l’oeil
Challans duck fillet roasted on chest, olive juice and spring vegetables
Small basket of red fruits and oregano sorbet
Chiogga beetroot salad, and crab
Filet of pollock and lovege curry
Bigorre black pork in slow cooking, condiments and seasonal fruits
Maturated cheeses
Red fruits and composition chocolate-caramel
Mise en bouche : Carpaccio of fresh vegetables from the Dordogne riverside
Oyster “Spéciale Joguet, green apple and ginger emulsion
White asparagus from Liourdres with citrus
John daury, grapefruit and fennel
Spring vegetables and mushrooms with guanciale
Small potato stuffed with sweetbread
Roasted young pigeon from the “Mont Royal”
Gariguette strawberries and lemon balm
and a little bees’nest with walnuts from Quercy
Asparagus of Tauriac and poached egg trompe l’oeil
Challans duck fillet roasted on chest, olive juice and spring vegetables
Small basket of red fruits and oregano sorbet
Chiogga beetroot salad, and crab
Filet of pollock and lovege curry
Bigorre black pork in slow cooking, condiments and seasonal fruits
Maturated cheeses
Red fruits and composition chocolate-caramel
Mise en bouche : Carpaccio of fresh vegetables from the Dordogne riverside
Oyster “Spéciale Joguet, green apple and ginger emulsion
White asparagus from Liourdres with citrus
John daury, grapefruit and fennel
Spring vegetables and mushrooms with guanciale
Small potato stuffed with sweetbread
Roasted young pigeon from the “Mont Royal”
Gariguette strawberries and lemon balm
and a little bees’nest with walnuts from Quercy
Nos menus changeant très régulièrement,
voici ci-dessus quelques exemples de nos prestations.
The restaurant is honored with a Michelin star
since March 1999.