Restaurant

Soup of the day

Or

Stuffed duck neck, salad

Or

Warm Cabécou goat’s cheese salad

* * * * *

Confit of duck leg

Or

Cep mushrooms omelette

Or

Today’s speciality

* * * * *

Cheese

* * * * *

Dessert of the day

Quercynoise salad

(stuffed neck, duck foie gras, smoked duck breast)

Or

Scallops and zander casserole

Or

Foie gras in two ways

*****

Zander fillet, Bergerac sauce

Or

Duck breast, sauce petite France

(sauce with foie gras)

Or

Lamb in two firings

*****

Cheese, hard and soft

*****

Dessert menu

• Cabécous by François Labrunie, in St Michel de Bannières
• Seasonal organic salads and vegetables from Sabine Verlinde in Floirac
• The walnuts and plums Reine Claude of Jean-Philippe Lacroix in Carennac
• The crispy breads of Fournil d’Antan in Puybrun
• The lambs of Lot and Quercy (LVA)
• Ducks and foie gras from the South West (La Quercynoise and Rougié)
• Etc

Not being able to list them all here, we send a big thank you to the local producers,
who work with talent for your greatest pleasure!