HÔTEL-RESTAURANT DE BOUILHAC
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Hotel-restaurant offering a bistronomic cuisine of the soil and local products, seasonal, fresh and organic.
Karine and Christophe Maury transformed this 17th-century mansion, a historical monument, into a high-end hotel and restaurant. The restaurant room, installed in the vaulted cellars of the stone building, is furnished with comfortable benches and armchairs on which are placed some of the true-to-life synthetic furs. In summer, the large terrace in the courtyard hosts many cutlery under large parasols. Christophe Maury, from Dordogne, is behind the stove. He puts his talents at the service of a bistronomic cuisine, inspired by the terroir, refined and family, highlighting local products and which varies with the rhythm of the seasons. He only uses fresh products, most often organic or from sustainable agriculture. The country menu, which changes every two months, can be composed of a homemade avocado and smoked trout tartare as a starter, with mango, citrus and lemon vinaigrette, scallops and black pudding, walnut juice and small pear roasted with turmeric and to finish a pear/apple Tatin tart, and organic orange marmalade. A true treat. On the menu, you can choose to take only one dish and starter for example, or a main course and dessert, but also a Limousin beef rib or a black pork rib from Basque Country. At the aperitif time, the chef offers tapas with foie gras, duck breast, cheese and tapenade.
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Enfin, le chef est présent, à l'écoute, et offre une posture de partage à la fois ambitieuse, humble et pationnée! Souhaitons lui bonne chance, et un grand merci pour ce moment de qualité!