Les Trois Soleils

Menu "Idées du jour" 48 euros

jeudi midi et vendredi midi (hors jours fériés)
Entrée - Plat - Dessert

Exemple

Menu “Idées du jour”

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

Menu "Saveurs"
75 euros

en semaine et week-end, midi et soir, hors jours de fête

Exemple

Menu “Saveurs”

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

Menu "Découverte"
115 euros

en semaine et week-end, midi et soir

Exemple

Menu “Découverte”

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

Menu "Idées du jour" 48 euros

jeudi midi et vendredi midi (hors jours fériés)
Entrée - Plat - Dessert

Exemple

Menu “Idées du jour”

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

Menu "Saveurs"
75 euros

en semaine et week-end, midi et soir, hors jours de fête

Exemple

Menu “Saveurs”

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

Menu "Découverte"
115 euros

en semaine et week-end, midi et soir

Exemple

Menu “Découverte”

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.