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.
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€
The veal : Sweetbreads, carot muslin and iced orange, spicy citrus compote, reduced orange juice
Lobster salad in macaroni timbale, citrus fruits juice, lobster emulsion (+3€)
Organic surprise egg, boiled, white and green asparagus, bread biscuit, meat juice with morel
Pigeon from Poitou : supreme cooked and slightly hay-smoked, confit leg, green pea muslin, cocoa juice
Sea bass cooked with Timut pepper, pommegranate olive oil sauce, braised fennel
Stuffed saddle lamb with piquillos and squids, ribs cooked with an herb crust, green beans salad and mashed celeriac
Cheeses from Perigord and other France areas, from M. Blanchard's shop (+8€)
« Twix » made in Perigord : ganache Azelia chocolate, soft caramel with nuts and hazelnuts, ice cream
Sweet oplays chocolate Bourbon vanilla, violets from lamonzie-Montastruc, creamy and granita
Acidulous ruler : passion fruit dacquoise, mango and yuzu jellys, coconut tube, passion fruit and brown rum sorbet
3 dishes : 50€
Beverage are not included
Our Chef goes to the market every day and proposes you a different suggestion each evenings :
Duck breast in carpaccio, coarsely grated foie gras and bread biscuit
Sturgeon filet, seasonnal vegetables, reduced juice with red wine
Caramelized nuts tart, white chocolate ganache and chocolate and caramel ice cream
39€ per person
(This menu is an example)
The veal : Sweetbreads, carot muslin and iced orange, spicy citrus compote, reduced orange juice 28€
Organic surprise egg, boiled, white and green asparagus, bread biscuit, meat juice with morel 24€
Foie Gras from Sirguet farm, cooked low-temperature, mushroom powder, pear and bread biscuit 24€
Rump of veal cooked with fresh thyme, stuffed morel vegetable , green asparagus, reduced veal gravy with hazelnut oil 36€
Sea bass cooked with Timut pepper, pommegranate olive oil sauce, braised fennel 33€
Stuffed saddle lamb with piquillos and squids, ribs cooked with an herb crust, green beans salad and mashed celeriac 34€
« Twix » made in Perigord : ganache Azelia chocolate, soft caramel with nuts and hazelnuts, ice cream 14€
Acidulous ruler : passion fruit dacquoise, mango and yuzu jellys, coconut tube, passion fruit and brown rum sorbet 12€
Sweet oplays chocolate Bourbon vanilla, violets from lamonzie-Montastruc, creamy and granita 12€
Marinated Périgord first strawberries, chibouste light mousse with Bourbon vanilla, basil jelly, mojito sorbet 14€
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 18€ per person.