Address with terrace in Périgueux elaborating home-made dishes, a menu of fish, meats and vegetables.
Chef Yoann Mouton and his companion, Sandrine, have taken possession of the premises, which they have arranged to their taste, first the room, then the terrace. After Perpignan and Brantôme, they anchored their state of mind on these banks of the Isle by displaying it as follows: "Cooking is a passion, sharing is a pleasure". Here, everything is homemade and we take the time to enjoy this privileged moment. A la carte, you can enjoy skrei and trout from the Basque Country in gravlax, sour beet sorbet and virgin passion fruit and ginger sauce or a heart of sweetbread roasted in a pan, mashed potatoes and its vegetables, Melanosporum truffle juice and to finish, a cocoa shortbread tartlet, a variation of dark chocolate from the plantation and citrus fruits. Always with edible seasonal flowers to decorate the presentation. The wine list is a walk through Bordeaux, Val-de-Loire, Beaujolais, Burgundy, Languedoc, Roussillon, and of course the local wines, especially a bergerac: La tour des gendres.
Members' reviews on CUISINE ET PASSION
A essayer à tout prix!
Le service est discret et serviable.
Je recommande fortement de passer faire un tour dans ce petit restaurant qui sait marquer les esprits !
La cuisine est techniquement irréprochable, chaque plat de produits frais est un joli tableau que l’on prend plaisir à déguster tant les cuissons sont justes.
L’accueil et le service sont également sans critique.
Pour ma part, il ne manquait qu’un peu de surprises dans les saveurs pour être combler, mais je suis quand même très satisfait de ce dîner.