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€

Menu of Autumn

To start ...
Veal Sweetbreads : crispy phyllo pasta, « bavaroise » of celery, Granny Smith apple, gravy liveche
Lobster : as a ravioli with herbs oil and Piment d'Espelette, spicy citrus compote and bouillon with whiped cream
Organic egg yok « parfait », cecina de Leon, porcini mushroom carpaccio
En suivant….
Duck magret slightly smoked on hay, corn, melted potatoes
Hake from Saint Jean de Luz: country tomatoes and virgin sorrel sauce
Beef : as filet, green beas and peas salad, mild pepper from Pays Basque, as a raviole
An authentic part of Bergerac products : M. Blanchard cheeses
Une note de sucré :
Mara des Bois Strawberries from Périgord : religieuse with light cream, Madame cream
Sea Bass from Britany : cooked in a bread crust, califlower as couples as textures (+4€)
Figs from Bignac : poached with vanilla bread with hazelnut, ganache Opalys chocolate and vanilla
Petits fours

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

Menu of the day

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

Mise en Bouche
Salad of hake just smoked, potatoes, vinaigrette with rice vinegar
Duck breast with honey, slice of "mi-cuit Foie Gras" and confit pumpkin
Lemon creamy pie, meringue with citric note and piment d'Espelette

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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