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.

L'Apéritif du Chef

If you appreciate to have a drink before dinner, our Chef Rémy Le Charpentier would like to have you discover - and enjoy - some exceptional products :

-The true Pata Negra Ham, 100 % Iberian Bellotta produced by Cinto Jotas, matured during 36 months and labelled as one of the best ham worldwide.
Individual portion (50 g) : 20€
For 2 (100 g) : 35€

- The "Foie gras" cooked at low temperature and seasoned with Cep powder made by the Chef from Ceps he picked himself nearby.
Portion : 12€

Valentine's Day

Snacked scallops, spicy citrus fruit ravioli, slice of leek with Bourbon vanilla
Hake with a bread crust, crystallized pumpkin, roasted hazelnuts and chestnut mousse
Braised fillet of veal with thyme, melt-in-your-mouth potato, chlorophyll cooked juice
To share : « Macalong », white chocolate ganache, mango and yuzu jellys
Petits fours

Rate exluding beverages :
65€ (meat or fish)
78€ (meat and fish)

Menu of Winter

Veal sweetbreads in macaroni timbale, reduced cooking juices, Périgord truffle and seasonal vegetables
Neuvic caviar, endive just snacked and deglazed with oyster juice, lemon vodka whipped cream, hazelnut shortbread and poached oyster
Organic surprise egg from Périgord, soft-boiled and truffled, Ciabatta bread with nuts oil
Duck breast from Sirguet farm, cooked with roasted spices, potato gnocchi with truffle oil, juice from the meat (For two persons)
Roasted bass steack, stewed pig feets from M.Oteiza Kintoa, green cabbage in thick juice
Pigeon : roasted and slightly hay-smoked breast, legs cooked in compote, onion and mushroom tart, reduced juice
Cheese platter from Perigord and other France areas, from M. Blanchard's shop (+12€)
The Périgord Twix, cocoa Streusel, Azelia light mousse, nuts and hazelnuts fudge, cocoa sorbet
The winter candy, like a chesnut Mont-Blanc cream, with milk chocolate and creamy pumpkin
Acidulous ruler : passion fruit dacquoise, mango and yuzu jellys, coconut tube, passion fruit and brown rum sorbet
Petits fours

Rates :
3 dishes : 50€
Drinks not included

Menu of the day

Our Chef goes to the market every day and proposes you a different suggestion each evenings :

Foie Gras, bread biscuit and crystallized pumpkin
Spicy Duck pot-au-feu
Caramelized nuts tart, Dulce chocolate ganache

39€ per person

(This menu is an example)

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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