Paysage Périgord Dordogne

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Château de Lalande ANNESSE-ET-BEAULIEU

 ANNESSE-ET-BEAULIEU dordogne : Château de Lalande

Inventive gourmet cuisine combining local produce and originality. Chef: Yves Staebell. Specialities: Périgord-style duck fillet with 3 vinegars and roasted figs, baby new potatoes with sea salt; Fillet of pan fried Aquitaine sturgeon, crea ...

L'Imparfait BERGERAC

 BERGERAC dordogne : L'Imparfait

Regional fine dining featuring seasonal produce and fish. : Hervé Battiston.
Specialties: beautiful sole meunière, seasonal vegetables; beef tenderloin; pan-fried foie gras. Caviar de Neuvic: enjoy tastings in the rest
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La Table du Marché couvert BERGERAC

 BERGERAC dordogne : La Table du Marché couvert

Mellow, plant orientated, natural cuisine. Chef: Stéphane Cuzin. Specialities: Duck and Chestnut Cromesquis, Cream and Châtiment Fraises du Pays, with local strawberries. The situation of the restaurant, opposite the covered market, ...

La Petite Tonnelle BEYNAC-ET-CAZENAC

 BEYNAC-ET-CAZENAC dordogne : La Petite Tonnelle

Creative and gourmet cuisine based on fresh locally-made market products.
Our specialties: red label salmon smoked on beech wood, fresh fish of the day, Limousin calf. On the terrace or in our troglodyte dining area, La Petite Tonnel
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Restaurant Charbonnel BRANTÔME EN PÉRIGORD

 BRANTÔME EN PÉRIGORD dordogne : Restaurant Charbonnel

Gourmet cuisine. Chef: Bernard Villain. Specialities: Pan fried foie gras with truffles ; Ostrich steak rossini style. Riverside terrace. View. Set menus from €35 (weekday lunchtimes) to €70 + a la carte. *** Hotel. Open all year except Feb ...

Restaurant Les Voyageurs COQUILLE

 COQUILLE dordogne : Restaurant Les Voyageurs

Gastronomic, gourmet cuisine. Chef: Christian Gasparine. Specialities: pan fried sweetbreads with mushrooms, a wide range of duck foie gras prepared by our chef, Limousin meat, lobster with whisky and scallops. Large Périgord style dining r ...

Au fil de l'eau COUZE-ET-SAINT-FRONT

 COUZE-ET-SAINT-FRONT dordogne : Au fil de l'eau

Creative fine dining featuring local produce and seafood. Chef: Bernard Delayre. Specialties: Cod fillet in a “bouillabaisse” style stew; veal sweetbreads with morel mushrooms; escargot cassoulette, foie gras and ceps. Summer ...

Les Glycines & SPA EYZIES-DE-TAYAC-SIREUIL

 EYZIES-DE-TAYAC-SIREUIL dordogne : Les Glycines & SPA

Le 1862: Modern, fashionable cuisine showcasing excellent produce. Varied wine list. Chef: Pascal LOMBARD. Specialties : Perigord veal with Lard Colonnata and black truffle. Menu from 62 € to 110. Beautiful terrace panoramic view ...

La tour des vents & le bistrot de Malfourat MONBAZILLAC

 MONBAZILLAC dordogne : La tour des vents &  le bistrot de Malfourat

La Tour des Vents: generous, original cuisine. Chef: Damien Fagette. Specialties: old-style veal sweetbreads, soufflé au Grand Marnier, mango passionfruit opera style duck foie gras, fresh fruit chutney and gingerbread. At the ...

Le Restaurant de Bouilhac MONTIGNAC

 MONTIGNAC dordogne : Le Restaurant de Bouilhac

Cuisine périgourdine gastronomique, plats savoureux et plein d’audace évoluant au fil des saisons. Chef  : Christophe Maury Spécialités  : terrine de foie gras d’oie au naturel, chutney aux agrumes et fruits secs  ; carré d’ag ...

Restaurant Le 4 MONTIGNAC

 MONTIGNAC dordogne : Restaurant Le 4

Personal cuisine with day to day menus using natural products.
Chef: Jean-Bernard Lavaud. Specialised in sea raviolles and crunchy vegetables: Pork cheeks with satay cooked in pineapple juice and beer. In an old Perigord farm with cove
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Château Les Merles MOULEYDIER

 MOULEYDIER dordogne : Château Les Merles

Cuisine using produce from the local area and the vegetable garden.
Chef: Sébastien Holten. Specialities: Salt crust chicken, sautéed asparagus and cream of morel, home-made foie gras with a carrot marmalade. Contemporary decor
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Le Clos Saint-Front PÉRIGUEUX

 PÉRIGUEUX dordogne : Le Clos Saint-Front

Gastronomic cuisine featuring the latest market produce. Chef: Patrick Feuga. Specialty: Trilogy of "3-temperature" foie gras; sword cut black beef. Built in the 16th century, near the cathedral. One of the most beautiful gardens in the cit ...

Restaurant La Peniche PÉRIGUEUX

 PÉRIGUEUX dordogne : Restaurant La Peniche

Bistro style cuisine using local seasonal organic produce. Chef : Nicolas Lamstaes. Specialities: Local cuisine, tapas and beef ribs chosen by the chef. Situated on the quayside of the river Isle with stunning views of the ca ...

Chez Nico PÉRIGUEUX

 PÉRIGUEUX dordogne : Chez Nico

Modern bistro cuisine using only the freshest produce.
Chef: Nicolas Verchère. Specialities: Re-imagined aubergine caviar; pan-fried foie gras with artichoke purée; prawn ravioli with lemongrass emulsion. Restaurant situated in old Pé
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Restaurant L'essentiel PÉRIGUEUX

 PÉRIGUEUX dordogne : Restaurant L'essentiel

Produce-focused cuisine that combines finesse and taste.
Chef: Eric Vidal. Specialities: jellied oysters; tourteau and langoustine; roast pigeon au-sang. Charming restaurant, near the cathedral, with terrace patio.
Menu €43€ - €89
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Restaurant La Table du Moustier PEYZAC-LE-MOUSTIER

 PEYZAC-LE-MOUSTIER dordogne : Restaurant La Table du Moustier

Eclectic cuisine featuring fresh produce. Chef: Eveline Digand. Specialties: Duck brochette duo, potato gratin, grilled rutabaga, braised red cabbage with raisins; Duo of cauliflower and smoked tofu, millet gratin, beanshoot salad with oat ...

0'Plaisir des Sens ROQUE-GAGEAC

 ROQUE-GAGEAC dordogne : 0'Plaisir des Sens

Local fresh produce. Chef : Bruno Marien. Specialities : A ramequin of snails with ceps and crispy croutons ; Duck tournedos with truffle sauce ; Filo pastry chocolate tart Summer dining on the Patio. Function room, weddings. ...

La Table de Léo SAINT-AVIT-SENIEUR

 SAINT-AVIT-SENIEUR dordogne : La Table de Léo

Modern bistro cuisine using only fresh seasonal produce. Chef: Florent Reversat. Specialties: Shredded duck; rack of lamb with vegetables of the day. Charming restaurant at the foot of the abbey. Dining room with 30 covers. ...

Restaurant le Saint-Martial SAINT-MARTIAL-DE-NABIRAT

 SAINT-MARTIAL-DE-NABIRAT dordogne : Restaurant le Saint-Martial

Contemporary fine dining featuring fresh seasonal produce Jean-Marc Réal Specialties : Crab puff pastry with Granny Smith celery remoulade; Veal sweetbreads with macaroni gratin Echourgnac style; Whipped egg whites with w ...

Restaurant de la Chartreuse du Bignac SAINT-NEXANS

 SAINT-NEXANS dordogne : Restaurant de la Chartreuse du Bignac

Creative modern cuisine using fresh organic seasonal produce. Chef: Rémy le Charpentier. Specialities: Foie gras sausages and mushrooms ; Braised sweetbreads and octopus tentacles ; banana, coconut and morel Bounty style choc ...

La Couleuvrine SARLAT-LA-CANEDA

 SARLAT-LA-CANEDA dordogne : La Couleuvrine

Hotel restaurant over 3 generations in the Heart of Sarlat.
Open all year round midday and evening. Gourmet pub regional and creative cuisine. Restaurant owner.
Seasonal terrace. Beautiful dining areas with neat interiors
Che
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Le Bistrot SARLAT-LA-CANEDA

 SARLAT-LA-CANEDA dordogne : Le Bistrot

Bistro style cuisine from fresh local produce. Chef : Jean-Michel Bouriane. Specialities : Ramequin of snails from the Ceylou farm with unpasteurised camembert ; Duck shepherd's pie. Ideally situated in the heart of this histo ...

Les jardins d'Harmonie SARLAT-LA-CANEDA

 SARLAT-LA-CANEDA dordogne : Les jardins d'Harmonie

Mixed, intuitive cuisine using local produce. Chef: Marc Bidoyet. Specialities: Land and sea crispbread, duck fillet with imperial Earl Grey tea. Located on a small square in the medieval city near the cathedral.
Summer terrace.
Set
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Auberge de la Truffe SORGES

 SORGES dordogne : Auberge de la Truffe

Gourmet restaurant: Chef: Pierre Corre. Tasty regional cuisine with a modern take prepared with regional produce. Specialities: The Truffle in all its forms; Verrine of veal sweetbread; Hare à la Royale. Air-conditioned restau ...

LE MANOIR D’ELLES ST-ROMAIN-ET-SAINT-CLEMENT

 ST-ROMAIN-ET-SAINT-CLEMENT dordogne : LE MANOIR D’ELLES

Home-style cooking, fresh local produce. Chef: Léopoldine Pin. Speciality: Medium-rare foie gras with apple chutney and orange peel marmalade. Just 10 mins from Thiviers, on a 60 ha organically farmed estate. Summer patio.
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Le Vieux Logis & le Bistrot de la Place TRÉMOLAT

 TRÉMOLAT dordogne : Le Vieux Logis & le Bistrot de la Place

Le Vieux Logis: Creative, original cuisine.
Chef: Vincent Arnould. Specialties: Duck foie gras poached in Bergerac wine; stewed pears with black pepper and cinnamon; truffled veal tenderloin and roast potatoes; sof
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La Table du PouyaudCHAMPCEVINEL         05 53 09 53 32

L'AtelierPÉRIGUEUX         05 53 04 56 71

Le Bistrot du PresbytèreQUEYSSAC         05 53 58 73 36

Restaurant le Moulin du Grand Etang SAINT-ESTEPHE         05 53 60 41 69

Le Petit ManoirSARLAT-LA-CANEDA         05 53 29 82 14

Restaurant l'Imaginaire & Bistrot d'à cotéTERRASSON-LAVILLEDIEU         05 53 51 37 27

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