Restaurants cuisine régionale Beaumontois En Périgord

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.

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.