Hotel la Chartreuse du Bignac

A las puertas de Bergerac, ambiente distendido y cocina refinada…

El restaurante de la Chartreuse du Bignac le acoge para momentos apetitosos en un ambiente muy luminoso.

Hay dos comedores íntimos y elegantes en invierno y una preciosa terraza donde se puede admirar la puesta de sol sobre las colinas cercanas que se prestan de forma ideal a un servicio sonriente, discreto y atento.

También descubrirá el salón y su gran chimenea, la intimidad de la pequeña biblioteca o el paseo y sus castaños, lugares donde es agradable tomar el aperitivo, un café o también degustar tranquilamente un licor con… moderación.

En el transcurso de las temporadas, el chef trabaja con buenos productos locales dando un toque actual a partir de recetas tradicionales o regionales.

Jean-Louis Viargues, el propietario, compartirá con usted a través de su carta, su pasión por el vino proponiéndole descubrir el patrimonio y la riqueza del viñedo de Bergerac pero también cultivará su curiosidad proponiéndole una carta de vinos del Mundo. Selección de vinos para servir en copa.

Nuestro Chef, menús y carta

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.

Valentine's Day

Appetizer according to the Chef's feeling
Aquitaine caviar, melt-in-your-mouth smoked potato, sturgeon Rillettes with horseradish sauce
Sea Bass in raviole seasoned with 2 kinds of lemon, leeks and arborio rice, butter and yuzu
Fillet of veal, celery, "Diamants" and mushroom, pearls of reduced cooking juices
One for two : passion fruit and chocolate in various textures

Rate :
75€ per person (fish or meat)
85€ per person (fish and meat)

Menu du Marché

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
Starter according to the feeling of the day
Consommé de girolles transformé : croûte de pain et pistaches, pâte de citron, chantilly aux girolles
Foie gras marbled with Sangria of Bergerac wine and garden figs, hazelnut shortbread
Lobster salad glazed with a reduction of spiced citrus fruits, basil butter and some summer flowers (2,50€)
Bass steack with glazed turnip and artichoke
The veal :slightly warm calf head and calf sweetbreads in green cabbage calnelloni with a muslin of Jerusalem artichoke
Duck steak, potatoes two manors tender and espuma, Neuvic caviar, reduced sauce (+3€)
Ardigasna with black cherries jam (+5€)
Short bread with Espelette pepper , first Perigord strawberries, mascarpone
As a chocolate tart( Perou origine and Tonka cocoa bean)
White chocolat sabayon with raspberry

Rate : 45,00 €

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 du Terroir"

Starter according to the feeling of the day

Duck Fillet as a carpaccio, with roasted pine kernels, grated foie gras and young onions

Duck Parmentier as Rémy fancies

Walnut and Kiwi Crumble Tart

Rate : 39,00€ drinks not included

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