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.
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.
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
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.
To start ...
The veal : Sweetbreads in macaroni timbale, reduced cooking juices, vegetables and truffle
The sturgeon : like rillette with horseradish, Neuvic caviar on blinis, with leeks
Biological egg, stuffed morel and green aspargus
The duck : Duck steak slightly hay-smoked, foie gras, melt-in-your-mouth potato
Lean fish : roasted filet with an herb coat, carrot mousse with lime and Yuzu
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
Manjari chocolate in ginger ganache, passion fruit cookie and iced chocolate
The Pear : Suprise sphere … with truffle !
3 dishes : 50€
3 dishes and cheese : 65€
5 dishes : 72€
Drinks not included
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.