LA BASTIDE
Read moreGérard and Gisèle Charmarty, two Bergeracois, are not in their first case and have even worked with Bernard Loiseau and Roger Vergé. This restaurant serves local cuisine without chicks that vary regularly. There is a perigourdine plate with candied duck thigh, smoked and foie gras, a snail of snails, a calming coast and sardinian potatoes, a caramel cream, a foam foam, etc.
CHEZ MINOU
Read moreChez Minou everything looks like a neighbourhood bistro including the atmosphere because the place is very lively. There are even live music on summer evenings. The pizzas are delicious, medium rare omelettes and the very simple dishes are enough to satisfy us. The monpaziéroise dish is composed of half-fried-duck, salad, a toast of cabécou and a homemade pancake with honey and a glass of wine... The pasta with mushrooms is also very much appreciated. The service is efficient and smiling. The setting is like the rest, simple but welcoming.