Restaurant à Saint-Victor, 24350 Dordogne
Duck foie gras home cooked at low temperature, pear puree with vanilla and young lettuce leaves
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Vol-au-vent garnished with slow cooked pigs trotters and snails in parsley sauce
Sea food selection (Shellfish and fish depending on availability) accompanied by a shellfish sauce and creamy risotto with squid ink
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Tender roast veal with its own gravy, roast seasonal vegetables and fried cepe mushrooms
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Semi cooked duck foie gras and dried duck breast, salad with walnut and grape
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Slow cooked pigs trotters and snails with parsley
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Fish terrine with scallops, light cream with dill oil
Chicken oysters covered with soya and sesame. Mesclun lettuce and mango salad
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Pink trout gravlax, cucumber and dill tzatziki
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Tomato carpaccio with goat cheese pannacotta
Home made semi cooked duck foie gras, pears poached in walnut wine
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Goats cheese and spinach ravioli, basil pesto and roasted pine nuts
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Breaded shrimps, light cream madras curry sauce and chives
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Warm veals head meat, Brives violet mustard vinaigrette
Panfried duck foie gras with hazelnuts and cream of pumpkin and chestnuts
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Poached egg, green asparagus and grilled bacon spread
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Black sesame pancake, crab meat and crunchy vegetables
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Snails cooked in Perourdine style crunchy, walnut salad
