The best bistros and brasseries Périgord

Jeff Gautier has a 40-year career as a drummer. He has played with the greatest stars of French variety and has created a local orchestra, the Bars on Fire. With his wife, Marianne, he opened this restaurant in the countryside. The menu, offered in the form of a formula, is short: homemade terrine with three meats (pork, veal, game), egg casserole with foie gras or camembert roasted in the oven for starters. Special menus are organized around stuffed hens, calf's head gribiche, Flemish carbonade.... Meat and vegetables are mainly selected and purchased in the region. In this establishment, music is king. We rush the first Friday of every month for karaoke: we sing a song with a real professional orchestra, and the other Fridays it's Jams Sessions. The boss organizes blues, rock, soul, rhythm'n blues concerts with special gourmet formulas or snack plates (cold cuts, raw vegetables, tapas) and fish & chips. Everything here, atmosphere and decoration, breathes the love of music, in summer the stage is outside, on the shaded terrace.

The place is ideal, facing the abbey, bordering Dronne, with the hinge of two shopping streets. The terrace and the colorful atmosphere attract the eye! This restaurant brasserie offers many hot or cold dishes, salads, a dish of the market with all specialties that Périgord has (liver, duck, and mushrooms!), the dishes of the country and pizzas from there. The great classic for tourists not very rich and not in a hurry.

Delphine and Stéphane Bazingette took over the Hôtel du Parc. The restaurant has been refurbished, the room is nicely contemporary in gray and white and the shady terrace is a pure happiness on sunny days. The menu includes 4 starters, 4 main courses and 4 desserts in order to favor fresh products and every day, it is complemented by suggestions from the chef according to the season. The dishes are festivals of flavors: shrimp fritters and mashed avocado with sweet and sour sauce, back of cod sauce chorizo, pilaf rice and chorizo cream, custard and strawberry coulis or brioche french toast, chantilly and gooseberry ice-cream. Hamburgers are also present on the menu for children and adults... Delphine's service is smiling and efficient. A beautiful renaissance for the restaurant of Hôtel du Parc. 

This establishment was taken over by Marie Mulet, manager of Grand Hôtel Pélisson. The interior is contemporary. In summer, a large terrace with 80 seats, protected by large blinds, overlooks the square.

This Duo is very pleasant whether it's in winter when you can sit in a large modern dining room where tables are large and well spaced, or in summer on the sunny terrace equipped with contemporary furniture, sofas and armchairs to simply have a drink, and a playground for children. The cuisine adapts to the seasons and all the products used are local. The menu served only for dinner and Sunday is very local: Borrèze trout duo (trout tartare and homemade smoked trout) or tarte tatin with cherry tomatoes and red mullet basil, skewer of "fish Duo" or whole duck breast grilled over a wood fire. Well-garnished salads such as the Pleinefage (salad, gizzard and duck manchon, homemade half-cooked foie gras and walnuts) and grilled meats are the specialties of the house as well as the homemade ice creams of Bruno Marien in Vézac. A space is dedicated to the sale of products of producers supplying the bistro as well as some craftsmen sculptors, painter or potter.

Outdoor brewery on the banks of the Dordogne. A la carte choice: salads, snack plates, delicatessen plates, foie gras terrines, all homemade and made from local products. In the afternoon, we enjoy a drink or an ice cream on the terrace.

At the foot of the old town and on the banks of the Vézère, a stone's throw from the town hall, this friendly bar offers a brasserie service for lunch and a tea room, ice creams and pastries in the afternoon. For the cuisine, Maud Laumond offers dishes, pies of the day with salad, croque-monsieur, omelettes. Everything is homemade. It is fresh and of very good value for money.