The best French cuisine restaurants Périgord Pourpre

By pushing the door of this traditional restaurant, just a few steps from Malbeck Square, you are welcomed by a very warm and friendly staff. The bright room with contemporary decor is large enough to enjoy a good time at the table without promiscuity. Sebastien, the chef and owner of the premises, works with care for fresh local produce, adding to each dish its personal touch. The slate, changed daily, is provided to compose your menu. On entry it's a smoked salmon verrine, followed by the back of the brotted chest of leeks cream sauce. For dessert, let yourself be tempted by the chef's revisited fire. The menus of the day are offered at very affordable prices and the wine list is the perfect place for Bergerac wines. The room service is friendly and fast if necessary. Think about booking, especially the weekend, because the restaurant is very successful.

Gérard and Gisèle Charmarty, two Bergeracois, are not in their first case and have even worked with Bernard Loiseau and Roger Vergé. This restaurant serves local cuisine without chicks that vary regularly. There is a perigourdine plate with candied duck thigh, smoked and foie gras, a snail of snails, a calming coast and sardinian potatoes, a caramel cream, a foam foam, etc.

Chez Minou everything looks like a neighbourhood bistro including the atmosphere because the place is very lively. There are even live music on summer evenings. The pizzas are delicious, medium rare omelettes and the very simple dishes are enough to satisfy us. The monpaziéroise dish is composed of half-fried-duck, salad, a toast of cabécou and a homemade pancake with honey and a glass of wine... The pasta with mushrooms is also very much appreciated. The service is efficient and smiling. The setting is like the rest, simple but welcoming.

Sophie at the reception and her husband Olivier in the kitchen have made their establishment a place where the art of good living and good food are cultivated. The food is simple, tasty, generously served and irrespective of the chosen menu. Among his specialties: fine tart with pears and fried foie gras or tails of roast prawns mushrooms cream for the starters. Stew of pig's trotter in the corrézienne way - a treat - or fried cod, red pepper sauce and chorizo for the main courses. For dessert, the macaroon of Olivier with raspberries or the verrine of panacotta with salted butter caramel.It should also be said that Olivier excels in the art of the catering service with his canapés, petit fours and other treats nicely presented. The restaurant setting is bright and colorful.

This beautiful cellar is held by Herik, graduated from “Wines and Spirits”. He can accompany customers in choosing wine and provide them with an excellent advice when buying. On the shelves, you can find, of course, local wines, but also wines from Bordeaux, Burgundy, Alsace, Loire and wines from the world… Not forgetting high-end spirits (whiskies, cognac, Armagnac) and excellent champagne brands. The cellar also sells canned food: foie gras, truffles, ceps, chestnuts, walnuts, strawberries, cabecou cheese, wines, candies, pork confits. Perfect pairings!

In this small village just before the Lot-et-Garonne, between Beaumont-du-Perigord and Villeréal, the gourmet restaurant of Vincent Lucas. This spirit of taste researcher offers a cuisine where he highlights Périgord products actually respecting them but it is not only because he remains mostly open to other products. It is difficult to list his dishes because they daily vary. The "discovery" menu can offer, for example, a semi-baked foie gras « Esprit Sainte-Maure», rocket with walnut, a noix trappe, timanoix with potato chips or roast saddle of Pyrenean lamb with Malabar pepper, roasted milla with truffles, jus with balsamic vinegar sauce. In dessert, vanilla bean mango cappuccino, meringue with grenadine and coconut, and comb style tuile. All is delicious both the flavours are tender and delicate taste. Anne is in the room and advises with great professionalism. As for the places, they are refined, tasteful, and clean. Vincent Lucas released a book titled Ma cuisine in Périgord where he revisits traditional dishes like the roasted foie gras with a smoked haddock salad or the amazing stuffed salmon.