Hotel la Chartreuse du Bignac

Vor den Toren von Bergerac, entspanntes Ambiente und raffinierte Küche...

Das Restaurant der Chartreuse du Bignac empfängt Sie zu Momenten kulinarischen Hochgenusses in einer lichtdurchfluteten Atmosphäre.

Zwei intime und elegante Esszimmer im Winter, ein sehr schöne Terrasse im Sommer, von welcher man den Sonnenuntergang über den umliegenden Hügeln bewundern kann, sind der perfekte Rahmen für den hier gebotenen freundlichen, diskreten und aufmerksamen Service.

Es erwartet Sie außerdem der Salon mit seinem großen Kamin, die kleine, intime Bibliothek oder die Promenade mit den Kastanienbäumen, wo man überall sehr angenehm sitzen kann und in Ruhe einen Aperitif, einen Kaffee oder ein Glas Wein trinken kann ... natürlich in Maßen.

Dem Rhythmus der Jahreszeiten folgend verarbeitet der Chefkoch gute lokale Produkte und verleiht traditionellen oder regionalen Gerichten gekonnt eine moderne Note.

Über seine Weinkarte teilt Jean-Louis Viargues, der Inhaber, seine Leidenschaft für gute Weine mit Ihnen, er stellt Ihnen die reiche Vielfalt der Weinberge des Bergerac vor, aber auch eine Auswahl Weine aus der ganzen Welt. Auswahl offene Weine.

Unser Chefkoch, Menüs & Karte

Our Chef:Rémy Le Charpentier


They are many in the Le Charpentier family who have been working as Chef and Restaurateur for several generations. As a young boy, Rémy was already fond of cooking, but as he was mainly enthusiastic about nature, his initial project was to become a forest ranger.

When he met Jean Luc Mouty, Chef of Castel Hotel 1904 at Saint Gervais d'Auvergne, he realized that becoming a Chef was his true project. With M. Mouty, he has developed determination and high quality requirements, the care of giving pleasure with food and has acknowledged the importance of product selection ; to say it in a word : he has developed passion for this craft.

In 2007, Rémy joined the team of the Burdigala in Bordeaux as a “Chef de partie” and further “Second de cuisine”. He then worked with Denis Franc and joined later the restaurant of the "Grand Hotel Loeramar" of Saint Jean de Luz as a Second in command.

At the beginning of 2013, he became Chef at the restaurant "Le Chilhar", at Espelette, in the Basque region.

Since February 2014 , he has taken in charge the restaurant of "La Chartreuse du Bignac".
His ambition, which is shared by Brigitte and Jean Louis Viargues, is to have you discover his style of cooking by tasting his beautifully displayed menus which will offer you genuine flavours and products of quality .Your appreciation will be his reward.

Mother's Day

Meal n°1

Appetizer
-
Organic egg, white truffle and salad of herbs
-
Hake from Saint Jean de Luz, ancient tomatoes and virgin olive sauce
-
Perigord strawberries, brocciu cheese and acacia
-
Sweet petit-four

Rate : 59€ per person, 20€ the children under 10 years old

Or

Meal n°2

Appetizer
-
Organic egg, white truffle and salad of herbs
-
Waiting the next dish : white aspargus, chive oil and peas
-
Hake from Saint Jean de Luz, ancient tomatoes and virgin olive sauce
-
The violet flowers dessert: little choux bun
-
Perigord strawberries, brocciu cheese and acacia
-
Sweet petit-four


Rate : 65€ per person, 25€ for the children under 12 years old

Menu of the day


In the dining rooms or on the terraces, every evening - except on Tuesdays - you may discover the art of our new Chef Rémy Le Charpentier : contemporary and seasonal
--
Appetizer
--
Slice of bread with Spring vegetables, egg cooked at a low temperature and truffle oil
--
Preserved duck with green curly cabbage in a cannelloni, with mashed celeriac
--
First Gariguette strawberries and white chocolate zabaglione

Rate : 39 € or 44€ with cheese

Our Chef goes to the market every day. This menu is not contractual and may vary according to the ingredients available on the market.

Menu of Spring


Appetizer
--
To start ...
The veal : Sweetbreads in macaroni timbale, reduced cooking juices, vegetables and truffle
or
The sturgeon : like rillette with horseradish, Neuvic caviar on blinis, with leeks
or
Biological egg, stuffed morel and green aspargus
--
En suivant….
The duck : Duck steak slightly hay-smoked, foie gras, melt-in-your-mouth potato
or
Lean fish : roasted filet with an herb coat, carrot mousse with lime and Yuzu
or
Passover Lamb :
Either : Candied leg, with a cacao coat and creamy peas
Or : Loin and stuffed shoulder, beans and vegetables ices, reduced juice with a chocolate touch
--
An authentic part of Bergerac products : M. Blanchard cheeses
--
Une note de sucré :
The Violet : little choux buns with white chocolate and red meat radish
or
Manjari chocolate in ginger ganache, passion fruit cookie and iced chocolate
or
The Pear : Suprise sphere … with truffle ! (extra 3€)
--
Petits fours

Rates :
3 dishes : 50€
3 dishes and cheese : 65€
5 dishes : 72€
Drinks not included

Breakfast at Bignac

Buffet breakfast is served everyday from 8.00 to 10.00 in the dining rooms or outside in summer, at the rate of 23€ per person.

A continental breakfast may also be served in your room at the rate of 17€ per person.

 

 

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