THE SAINT-JACQUES RESTAURANT
Restaurant with terrace in Bergerac elaborating fresh products of the market and the soil, fish and meats.
In the Bergerac old town, this restaurant located in a 14th-century building, offers a welcome as well as a pleasant and warm setting. Benoît Vacher is both the chef and the wine waiter. Three rooms and three atmospheres: the Salle du chef opening onto the kitchen, the Salle d'Antan, closer to the terroir with its beams and its exposed stone walls, the patio in the shadow of the mulberry and a few tables on the terrace thus benefiting from the total refurbishment of the street that was paved. In addition to the fresh products from the market and from the terroir, you'll find some exotic or more contemporary touches. Taken from the seasonal menu of the great moments of cooking. As for seafood, we recommend you the monkfish medallion with black butter, coconut and watercress smoke, beetroot risotto; as for land, as an appetizer, an egg from the Jegu farm, Périgord black ham, cauliflower semolina and spring vegetables and then a pig breast with lavender, vegetable barley and gnocchi. And to finish off gently with a soft dark chocolate, Tonka bean custard and pink praline. The wine list offers more than a hundred references in a very wide price range. A beautiful dining room upstairs can receive groups for family celebrations.
Members' reviews on THE SAINT-JACQUES RESTAURANT
