Restaurants cuisine régionale New Aquitaine

This institution cognaçaise offers its specialities of pancakes and pizzas in a refined setting and a squeezed prices, rare combination. If you do not find your happiness à la carte not! It is quite impossible. Remains that there is also a daily special is designed to light your break- lunch: thinly sliced chicken with ginger, tagliatelle with scallops... Christian Frébot offered an annex in the path of the Rope-making Industry (a parallel street), Le Petit Dug to decline in his kitchen take-away. 

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.