Restaurants cuisine régionale Dordogne

Coline, a med student in love with pastry, and Frédéric, a Belgian designer crazy about cooking, took four years before turning this old farm into a gourmet restaurant. We are in the middle of the countryside and the charm of the blonde stones in the region operates before even pushing the door. During summer, the courtyard is a haven of peace for lunch or dinner in an enchanting setting. Inside, a large bright room, apparent stones and beams, wooden tables and chairs, industrial lamps, and a very sympathetic welcome. The menu is very bucolic. Everything is completely fresh, homemade (even the ice-cream) and the products are of high quality. The chef transforms simple recipes into small wonderful dish you are not used to eat at home and varies his menu according to the seasons. For the month of May for example, aperitif of the day then sweet potato cream with coconut milk, perfect egg and caramelized breast with sesame, followed by a low temperature calf, seasonal vegetables and mushroom sauce and finally a strawberry-rosemary tiramisu with speculoos. Everything is fresh, tasty, original and well presented. Please note that from time to time, we can participate in cooking courses to discover new recipes and find menu ideas. We chat, we cook and ... we eat.

Bernard Vernet is the master of the place. In this old renovated barn, the restaurant room, decorated with a beautiful fireplace, combines exposed beams and stones. We sit down happily to taste the products cooked from ducks and farmed lambs, and vegetables from the vegetable garden. On the menu: the essential tourain du Périgord, figs with foie gras,salad made up of trio of rillettes and medallion 50% foie gras, duck roll plain or with prunes, or duck confit with potato and ceps or gratin dauphinois périgourdin, foie gras fried with seasonal fruits, cheeses and homemade desserts. On leaving, we go to the shop, to take some good canned food with us. The farm is magnificently flowered, you can see that everything here is made with taste and authenticity, without compromising on quality.

A farmhouse where everything is typical. We settle in front of the cantou in a family inn or on the terrace and Périgord comes straight into our plate. The cuisine is that of our grandmothers, a return to the sources without frills concocted only with farm products. In the gastronomic menu, we start with a chicken broth soaked with bread, followed by a truffled foie gras pâté or an omelet with truffles and it's not finished. We continue with a duck breast with porcini mushroom sauce with duck fat, the cheese platter arrives then we have to keep a small room for homemade dessert that can be a tarte tatin, crepes, etc. 

In a property situated in the countryside, between Sainte-Foy-la-Grande and Eymet, the Moutier family has set up a gastronomic restaurant and accommodation in the calm and greenery. The single menu usually includes five dishes composed of local products with kir and amuse-mouth, wine for each dish, coffee and digestive. We can start with a fatty liver of half-baked duck, accompanied by a compode of onions to the spices, we go to the perigourdine salad with candied duck gizzards, the duck duct magret and the duck duck stuffed with the fatty liver, we continue with a pintae. Stuffing to ceps with a red wine sauce, Sardinian potatoes and caramelized apples, and ends with the cheese tray and a home dessert. It's not only rich, it's good and well prepared. You can even sleep on the spot because Odette and Xavier Moutier have built four very large houses of character in independent houses with private swimming pool, barbecue, children's games, etc.

Located right at the foot of the beautiful city, this farmhouse with exposed beams and stonework is the house of Carlyse and Olivier Marchebout. In this charming setting with a cozy atmosphere which is rather chic with fireplace inside and a garden-terrace outside. You can enjoy a gourmet cuisine with Southwestern traditional fragrances but also meat and fish. The choice of products is the quality base of know-how: foie gras, fresh or smoked duck breasts, duck legs are certified IGP Sud-Ouest or Périgord. The meats are of French origin. The bread comes from Sébastien, the bakery La fournée Occitane in Cénac. The coffee is roasted by the Brûlerie Sarladaise in Sarlat, accompanied by homemade mini-pastry. The chef focuses on homemade cooking and using fresh seasonal products: a perfect duo of pan-fried foie gras and homemade half-cooked foie gras, Porto reduction with figs as a starter followed by a very tender rump steak heart with wine sauce. As for the dessert, the chocolate profiteroles are of course homemade. An independent dining room of about twenty seats is ideal for group or family meals. The welcome is very pleasant and very respectful of guests.

Under beautiful arcades in La Bastide, the past is in the heart of this walk who took this name after a love story dating back to that time. In a book by Voltaire, "Essays on the morals of nations" the anecdote is told there. From this house where he lived some time, the future King Henri IV sent a letter of love to Diane of Andouin called "La Belle Corisande". Today, it is with love that you can settle in this warm room where wood, beige and rosé are a great place to taste traditional périgourdins dishes, salads or pancakes.