Restaurant à Saint-Victor, 24350 Dordogne
Pan-fried duck foie gras escalope, yakitori soy glaze, creamy “blesotto”with parmesan, glazed carrots and romanesco floret
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Curry crepe stuffed with crab meat flavoured with fresh coriander, radish remoulade and crunchy vegetable mix
Cod fillet in smoked pork belly, celeriac velouté and creamed bacon foam and chive oil
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Roasted veal quasi and its strong gravy with Timut pepper, tender sweet potatoes and pan-fried oyster mushrooms
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Pan-fried duck foie gras escalope with pumpkin velouté
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Egg cocotte with cream of young spinach shoots and smoked pink trout toast
Norman scallops, broccoli fondant and shellfish juice whipped with butter and smoked herring pearls
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Veal kidney with morel cream mashed potatoes with fresh herbs and red onion
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Stewed pig’s trotters, fried porcini mushrooms and diced homemade duck foie gras
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Sea bass and pink trout ceviche marinated in citrus fruits and Chioggia beetroot
Cod fillet on one side and squid sautéed with parsley, squid ink tuile and creamy risotto
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Roasted veal fillet with his pink garlic from Lautrec gravy and a millefeuille of sunny vegetables with rosemary
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Homemade half-cooked duck foie gras, Monbazillac white wine jelly and lamb’s lettuce salad with grape juice vinaigrette
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Panfried prawns with garlic, stewed tomatoes in sweet and sour and mixed salad of crunchy vegetables
Monkfish skewers and smoked pork belly, glazed with soya sauce
and cereal mix with mushrooms
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Roasted guinea fowl fillet, gorgonzola cream and zucchini fondant
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Organic egg cocotte with duck foie gras home cooked at low temperature, lanb’s lettuce with fig vinaigrette
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White asparagus, light mustard sauce and gravlax pink trout marinated in dill
Duo of scallops and cod fillet, creamy leek ravioli with shellfish bisque
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Medallions of roasted veal and its gravy reduced with garlic, seasonal green vegetables
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