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

Easter menu


Appetizer
-
Organic hen's egg, stuffed morel with the first spring green asparagus
-
To help you waiting for the next course…
-
Easter Lamb :

a slice of stuffed shoulder, beans and glazed vegetables, reduced juice with a chocolate touch

-
A spheric suprise : it contains... truffle !

Rate : 62 € excluding beverages

Children until 12 years old : 25€
Drinks not included

Menu served on April 5th Sunday for the lunch and dinner and April 6th monday for lunch.
For these services seasonnal menu is also available.

Great Easter Menu


Appetizer
-
Organic hen's egg, stuffed morel with the first spring green asparagus
-
To help you waiting for the next course…
-
Easter Lamb in two manners :
- a slice of seven-hour-cooked leg, crunchy cocoa grué and creamy peas
- a slice of stuffed shoulder, beans and glazed vegetables, reduced juice with a chocolate touch
-
Roller of spicy Cabécou cheese, pumpkin and spring herbs
-
A spheric suprise : it contains... truffle !

Rate : 67 € without cheese
Rate : 74 € per person

Children until 12 years old : 25€
Drinks not included

Menu served on April 5th Sunday for the lunch and dinner and April 6th monday for lunch.
For these services seasonnal menu is also available.

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
--
Cream of Butternut soup, Perigord walnut
--
Preserved duck with green curly cabbage in a cannelloni, with mashed celeriac
--
Pear, caramel and fleur de sel, gingerbread

Rate : 39,00 €

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 of Winter


Starter according to the feeling of the day
--
Pour débuter…
The veal : Sweetbreads in macaroni timbale, reduced cooking juices, vegetables and truffles
or
The sturgeon : like rillette with horseradish, Neuvic caviar on blinis, with leeks
--
En suivant….
The duck : Duck steak slightly hay-smoked, foie gras, melt-in-your-mouth potato
or
The pikeperch : in a blanquette new style
--
An authentic part of Bergerac products : M. Blanchard cheeses
--
A sweet touch :
A chestnut eclair, like a Mont-Blanc
ou
Manjari chocolate in ginger ganache, passion fruit cookie and crunchy cocoa grué

Rates excluding beverages :
3 plats : 50€
4 plats : 65€
5 plats : 72€

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.

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