Restaurants cuisine régionale Dordogne

Nadia and Bernard Faget open their table in this typical farm on a hillside overlooking the Dordogne, with exposed beams and stones and a beautiful th-century chimney. They serve their products: fatty livers of duck, candied, poultry, rabbits, vegetable vegetables, beef (race limousine), soup of river fish… Among the specialties: perigordian perigordian, duck civet, river fish (frying, brochet) on reservation, beef on reservation, in short the best of traditional perigordian cuisine.

Here, the owners have a guiding principle, fresh products above all that they decline in their dishes: market vegetables from the market, fish from the Ronnat fish shop and the Jules-Ferry. On the menu, main courses for small hungers: homemade soups and velvets, saulted tarts, salads, and local flavours like foie gras and its jelly with monbazillac, omelette with mushrooms and green salad, Périgord enchaud (pork confit served cold with potatoes and green salad with walnut oil) or a chicken sirloin steak with chanterelle sauce, sautéed potatoes and seasonal vegetables will delight you. The ice-creams are traditional and the pancakes homemade. You can take away soups packaged in recyclable packaging with corn-made environmental spoons. The house is also a tea room. The teas come from Dammann Frères and are prepared with spring water. Too bad the terrace overlooks the busy street...

Leaving Mussidan direction Périgueux by RN 89, you will arrive in the charming restaurant of Jérôme Gaudré, originating in the north. What about a Ch 'ti? Not really because he has always spent his holiday since his earliest childhood in Périgord. It welcomes its guests in a pleasant, refined and warm setting. Very influenced by Escoffier, it plays between soil, flavors and creations: egg poached to burgundy on duxelles of brown mushrooms and grilled larks, roast veal touring roast, and gratin to Provençal, chocolate pie gourmanot. For even more fun, the garden terrace is very valuable from the first rays of sunlight.

Old blacksmith shop and young talent: Sandrine and Vincent Cardoso have created a presence and image despite a decoration that deserves to be up to the culinary quality of the establishment. Alone at the piano, Vincent focuses on Périgord and Mediterranean. Market cuisine opts for seasonal and regional products, the menu changes every month. It offers a choice between meat and fish, meat-based and seafood starters, a dessert with chocolate and seasonal fruits, a combination of incredible flavors, everything is iced, perfectly seasoned, well presented without forgetting the originality. We rightly rushed to have the crab with southern condiments, warm poultry salad with crustacean oil. The pollack from small-scale fishing on its skin with the last winter roots buttered with foie gras has kept all its promises in cooking and accompaniment. As a dessert, the lemon pie and chocolate meringue, kiwi infused with lemon has seduced us with its delicacy. The wine list is mainly regional, at a reasonable price. Don't forget to book: 16 seats maximum in the room or on the terrace, guaranteed privacy!

The menu of the day, unbeatable with its three course meals and its glass of wine, has already conquered many patrons of Cré@Vallée for meals with colleagues and there are also a selection of menus for business meals. The selection of delicious sauerkraut, allows you to deviate from the traditional menu, as well as the homemade pizzas menu on the spot or take-away. The mussels and french fries evenings are very friendly and occasional customers have already noticed this good address, with a quiet terrace. The building is large, well arranged and can accommodate group meals. In summer, you can enjoy the patio, particularly pleasant.

Some will say it's big meal, and others will say it is typically Périgord and we have retained this version. In Périgord, we like the plate to be full of agricultural products and here, this is the case. No convoluted, no eccentric or exotic dishes, Mireille Piboyeux offers local dishes. On the menu: traditional garlic Tourin with egg, gizzard salad, foie gras, duck breast with Sarlat potatoes, cheese, apple pie and coffee plus aperitif and the Bergerac wine. Who says better? As for set, it is also raw concrete: a large guest table, no tablecloths and paper towels. We get to know our neighboor until we are served. It is cosy and especially very delicious.

For years, Najatte and Sébastien Fourticq-Lahitolle have revealed a journey overland or by sea through the well-controlled Basque and Perigord cuisines. The reduced menu is regularly renewed through the seasons. The excellent foie gras can be well elaborated with Espelette pimento and pan-fried squid with Iberian chorizo and the whole is made with great success. The royal choice is the Basque sheep cheese Ossau-Iraty, before starting the famous Basque cake. Everything is delicious. The lunch board menu is a windfall for those who are in hurry. In summer, you can enjoy the beautiful terrace. In winter, you can enjoy the typically Basque beautiful decoration.

The village is already magnificent, and Le Gabarrier gives us more reason to go for a stroll on the banks of the Dordogne. The beautiful stone room is decorated with a large fireplace and a simple but contemporary furniture. The veranda is an advantage especially in spring and autumn and the terrace at the edge of the river is very appreciated in summer. On the menu, traditional cuisine made with local products from organic farming and French meats: Russian tomatoes mozarella, duck confit and sarladaises potatoes, Armorican squids, etc. On sunny days, you can enjoy an ice-cream or a cocktail on the terrace, which allow you to enjoy the river view.

The setting of this listed 16th-century building already is already worth the detour with its terrace offering a view of the facade of the Maison de la Boétie. Katia Fournier and Jordy Bordes have opted for a modern decoration while preserving what makes the room so charming: the blond stones, the pasted beams and the fireplace which adds a warm atmosphere. The tablecloth is clear: string-colored placemats placed on the white tablecloths bring modernity. The couple likes welcoming and offer a local cuisine. The idea of a menu that you compose yourself is original. As a starter, the Périgord casserole egg with its foie gras escalope is just delicious. In a dish alongside the traditional confit and duck breast, we like the red label poultry supreme and its mushroom sauce. For dessert, the chocolate fondant rivals the old Souillac's plum baba.

In a pleasant and restful setting 5 minutes from the center of Bergerac, this beautiful residence houses a gourmet restaurant and a hotel offering great comfort. Isabelle and Patrick Delage welcome their guests with kindness and a lot of deference. All the rooms are beautifully decorated and to put you in the wine atmosphere, each one is named after a famous vineyard. Leisure facilities and swimming pool are available. In the four bright dining rooms, two menus are offered. You will appreciate the original cuisine of Patrick Delage, admitted to the circle of Maîtres Restaurateurs, who honours the flavours of the Périgord with, for instance, a snail puff pastry with garlic cream, Jerusalem artichokes and chard, a whole duck breast, half-confit, pricked with marinated figs. As for dessert, a blood orange macaroon. To accompany your meal, the wine list displays great vineyards and the best vintages of the Bergerac region. The beautiful banquet hall can accommodate up to 200 guests. The hotel offers rooms for 1 to 4 people. Breakfast and possibility of evening stop.

Sébastien and Elizabeth Siri know how to attract a family clientele through the quality of their restaurant and their reception. Children and babies are welcome (baby change, high chairs, toys and menus). The restaurant is equipped for disabled guests. The frame is pleasant, surrounded by a small park with a ball pitch, children's games, three terraces and two large car parks. Menus are composed of regional specialities: duo of foie gras and grout of red wine, magret to veal juice, skewers from duck to prunes. The menu on Sunday midday includes a buffet of starters, a dish with choice of vegetables, cheese and green salad, buffet of desserts with will, wine and coffee included. In the summer, Sébastien and Elizabeth organize dancing evenings and barbecue with a choice of fresh fish and a wide selection of meat.

A beautiful view of Sarlat, a modern, spacious and beautifully decorated room, and a home made kitchen made from local products: This Puits Fleuri is an excellent gastronomic step. On the italy menu, duck rillettes, perigordian salad, duck magret and sarladaises potatoes, cheese and a gourmet café worthy of a large restaurant. You are even offered an aperitif and a digestive. In addition, the chef treats the dressage of his dishes…

The leisure complex of Saint-Avit also has its gourmet table. The rooms are inspired by the rural architecture where wood, stone and large fireplace pass through the unshakably time. The map makes a good contribution to local products and adds a small, discreet signature. The chef offers you duck with respect and tradition. His cuisine is generous, attractive, goûteuse, even in the declination of the vegetarian menu. Themed evenings (folie burgers, mussels, etc.)

The formula is very nice and has already been used in several cities: this brand offering pancakes, pancakes, pancakes, waffles, salads, milkshakes and smoothies has planted its wooden decor in the heart of the Leaf Store shopping mall, under a skylight and irresistibly draws people around its central counter where you can see the preparations. You compose your salad with three ingredients, choose from many recipes of salty and sweet creams, with a good bowl of cider and sit down while waiting to be served. The team is young, dynamic, smiling, with a pretty headdress and a black apron. An eye on the preparation and maintenance of the tables, and we are assured of the cleanliness of the premises. It's simple and efficient, with a focus on products.

It is a traditional, home or gastronomic cooking for those who want to choose on the top menu where the specialities of Périgord are focused as Foie gras, confit and mushrooms. A refreshing soup is the primary every winter. The menu of the day as starter, maine course and homemade dessert invites you to spend and to make a detour of the week. Among the specialties of the house: the red mullet salad with the lavender flower, the pike perch fillet with mushrooms or mushroom omelet. And we notice Bergerac wines.

Michelle Dauvissat receives in a 1870 hostellerie. Side kitchen, the chef has good know-how and the local menu is a nice business: a delicious pot of pot in the light sauce, a Cassoulet of Périgord or of a of black lieu sauce and to finish a tartelette nut. The beautiful dining room is replaced by a large shaded terrace. As for the service, too, everything is perfect. The rooms are classic but full of colours.