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.

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€

Valentine's Day


Appetizer
-
Snacked scallops, spicy citrus fruit ravioli, slice of leek with Bourbon vanilla
-
Hake with a bread crust, crystallized pumpkin, roasted hazelnuts and chestnut mousse
-
Braised fillet of veal with thyme, melt-in-your-mouth potato, chlorophyll cooked juice
-
To share : « Macalong », white chocolate ganache, mango and yuzu jellys
-
Petits fours

Rate exluding beverages :
65€ (meat or fish)
78€ (meat and fish)

Menu of Winter


Appetizer
--
Veal sweetbreads in macaroni timbale, reduced cooking juices, Périgord truffle and seasonal vegetables
or
Neuvic caviar, endive just snacked and deglazed with oyster juice, lemon vodka whipped cream, hazelnut shortbread and poached oyster
or
Organic surprise egg from Périgord, soft-boiled and truffled, Ciabatta bread with nuts oil
-
Duck breast from Sirguet farm, cooked with roasted spices, potato gnocchi with truffle oil, juice from the meat (For two persons)
or
Roasted bass steack, stewed pig feets from M.Oteiza Kintoa, green cabbage in thick juice
or
Pigeon : roasted and slightly hay-smoked breast, legs cooked in compote, onion and mushroom tart, reduced juice
-
Cheese platter from Perigord and other France areas, from M. Blanchard's shop (+12€)
-
The Périgord Twix, cocoa Streusel, Azelia light mousse, nuts and hazelnuts fudge, cocoa sorbet
or
The winter candy, like a chesnut Mont-Blanc cream, with milk chocolate and creamy pumpkin
-
Acidulous ruler : passion fruit dacquoise, mango and yuzu jellys, coconut tube, passion fruit and brown rum sorbet
-
Petits fours


Rates :
3 dishes : 50€
Drinks not included

Menu of the day


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


Appetizer
-
Foie Gras, bread biscuit and crystallized pumpkin
-
Spicy Duck pot-au-feu
-
Caramelized nuts tart, Dulce chocolate ganache
-
Mignardises

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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