A Taste of Cambodia – Thursday, 17 September 2026
€68 per person, excluding drinks
At La Chartreuse du Bignac, cuisine is guided by the heart — deeply connected to the land and to the pleasure of sharing.
Our fine dining table honours our gardens and kitchen gardens, the produce of local farmers and growers, and the richness of the Périgord — its generous nature and its beautifully distinctive seasons.
Leading the restaurant, Jean Twari creates a cuisine that reflects him perfectly: precise, authentic and sensitive, deeply rooted in nature and the seasons.
At any time of day, depending on your mood, we will be delighted to serve you in one of La Chartreuse’s lounges, in a garden seating area, beneath the chestnut trees, or facing the surrounding landscape with sweeping 360° views.
It is entirely up to you to choose the setting in which you would like to enjoy a drink.
Here, time moves at your own pace.
A cocktail at sunset, a glass of wine by the fire, a conversation that lingers beneath the stars over a fine drink…

Our selection proudly highlights local discoveries, crafted by our neighbouring winemakers — from Monbazillac to Bergerac and Pécharmant — as well as artisanal sodas and fruit juices.
Marina, our restaurant manager, is passionate about mixology. She will be delighted to introduce you to her cocktails, with or without alcohol, as well as her homemade infusions made from herbs picked in the garden.
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Behind every plate are passionate men and women, committed partners who work alongside us.
Maison Mérick for seafood from beyond our region
Ferme Couderc for beef, veal and pork
Ferme de Gaston for eggs
Pisciculture des Eaux de l’Inval for locally farmed fish
Maison Martinet for hazelnuts
Moulin du Chély for walnuts
Rucher de la Forêt for honey
Jardins de Babila for saffron
Jardins du Sireygeol for red berries
Caviar de Neuvic for caviar and sturgeon
Éric Vidotto for vegetables
Chez Pauline & Co for cheese
Ferme de Fontbrune for poultry
Boulangerie Douceur Sucrée for traditional bread
Le Fournil de Maurice for fig and walnut bread
Daniel Cordazzo for citrus fruits
Ferme de Prie Dieu for pumpkin seeds
“Behind every dish, discover the craftsmanship of our local producers, whose exceptional ingredients our team passionately transforms and showcases for your enjoyment."
The Restaurant Team
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Trained alongside Michelin-starred chefs, Jean Twari works closely with local producers to craft refined dishes: precise, balanced, and often full of surprises.

Jean has two great passions: cooking and sharing. He finds genuine pleasure in bringing joy to others and cares deeply about the well-being and happiness of his guests. We warmly invite you to meet him and share a moment together during your stay at La Chartreuse du Bignac.
Our list includes, of course, a wide selection of coffees, as well as a selection of sodas, international and local beers, aperitifs, alcohols and digestifs from nearby distilleries.
But we recommend you discover Marina’s creations: cocktails, mocktails and infusions, as well as non-alcoholic food pairings, of which you will find some examples below.
Cointreau, raspberry, champagne
Peach cream, vodka, lemonade
Rum, mango and ginger ale
Malibu, lemonade, prosecco
Mango juice, raspberry juice
Grenadine, tonic, apple juice
Pineapple juice, lemon juice, mango juice, grenadine
Our infusions are prepared on the estate using plants, flowers and leaves gathered from our natural surroundings.
Handpicked and carefully dried, they preserve the full delicacy of their natural aromas.
Served on their own or subtly blended, we offer a collection of infusions with delicate notes.
Our selection of 30 estates from the Bergerac region reflects our deep attachment to this local vineyard heritage.
The wine list also features renowned appellations from the South West, from Bordeaux to Madiran, and from Cahors to Irouléguy.
It further includes a curated selection from France’s great wine regions: Burgundy, the Loire Valley, the Rhône Valley, Beaujolais, and Provence… not forgetting Champagnes and Crémants.
We offer nearly 100 references, ranging from €13 to €220.
You will find below a few examples.
Bergerac / Conne-De-Labarde
Pécharmant / Saint-Sauveur
Bergerac / Conne-De-Labarde
Saint-Emilion
Burgundy
Loire
Montravel dry white / Saint-Médard-de-Gurçon
Bergerac dry white / Colombier
Monbazillac
Burgundy
Loire
An evening inspired by the flavours of Cambodia, born from a wonderful encounter with Sohun, Mony and Hak, three Cambodian students who joined the Bignac team this season.
For one special dinner, our Chef Jean Twari and his team invite you to discover a cuisine inspired by their homeland, through iconic recipes, exotic flavours and a gastronomic interpretation true to the spirit of our House.
A warm and gourmet experience centred around travel, sharing and discovery.
Menu: €68 per person, excluding drinks.
Bok Lahong
Green papaya salad
Sngor Trolach
Chicken broth, winter melon stuffed with pork and white mushrooms
Amok
Roasted sea bass fillet, Amok-style, turmeric and curry emulsion, pak choi and lotus root, cooked in a banana leaf
Nom Plae Ai
Rice dumplings with a molten palm sugar centre.
Sang Khya Lapov
Coconut cream, confit pumpkin and fermented black rice ice cream
Starting at 11 am., one Sunday a month
Next dates 2026: Sunday 27 September(fully booked), Sunday 4 October, Sunday 8 November, Sunday 13 December 2026
€55 per person.
One freshly prepared eggs and two chef’s signature dishes per person – €5 supplement per additional dish
Scrambled, fried, hard-boiled, soft-boiled, omelette (plain, cheese, ham & cheese)
Homemade cakes, chocolate mousse, macaroons, fresh fruit salad bar, tarte fine du moment…
Charcuterie, cheeses, salmon, bacon, sausages, rötis …
Expresso, Allongé, Cappucino, Decaffeinated, Black teas, Green teas, Roïbos & Infusions du Bignac, Hot chocolate…
Orange juice, grapefruit juice, apple juice, strawberry juice, still or sparkling water, milk, vegetable milk…
63,00 € for a three-course meal, drinks not included
28.00 € per child, three courses, excluding drinks
Here, kids eat like grown-ups!
83.00 € for a five-course service, drinks not included
House-made foie gras terrine, Monbazillac jelly, melon compote and almonds
Zucchini flower stuffed with cod, garden tomatoes, basil and coriander
Roasted saddle of lamb, tender baby artichoke, crisp green beans and garden-thyme jus
Chef’s cheese creation
Marinated plums, mirabelle plums lacto-fermented with miso, miso caramel and vanilla ice cream
103.00 € for a seven-course meal, drinks not included
The Chef and his team invite you to let them surprise you with a wide range of flavors and combinations
House-made foie gras terrine, Monbazillac jelly, melon compote and almonds
Artichoke prepared in a variety of textures and forms, enhanced with summer truffle
Mediterranean bluefin tuna fillet served tataki-style, tomatoes, watermelon from Éric Vidotto, sesame and Green Zebra tomato sorbet
Line-caught meagre fillet, potato risotto, mussels and saffron
Zucchini flower stuffed with cod, garden tomatoes, basil and coriander
Roasted saddle of lamb, baby artichoke, green beans, and thyme-infused jus from the garden
Pork chop from Couderc Farm, confit pork shoulder cromesquis, grilled polenta, bell pepper, sweet corn and girolle mushrooms, served with a Cajun-spiced jus
Marinated plums, mirabelle plums lacto-fermented with miso, miso caramel and vanilla ice cream
Peach tartare, yoghurt sorbet and verbena emulsion
Joconde sponge, 70% dark chocolate and coffee ganache, red berry sorbet and light Jivara milk chocolate mousse
Reservation required.
Each dish tells a story — simple and refined — where respect for the product meets subtle boldness and heartfelt cuisine.
Whether you dine in the calm, light-filled atmosphere of our dining room or under the shifting skies of the terrace, every meal is a sensory journey.

Here, the landscapes are savoured just as much as the flavours on your plate.

For one special evening, discover the flavours of Cambodia through a gastronomic menu created by Chef Jean Twari and his team.
For one special evening, discover the flavours of Cambodia through a gastronomic menu created by Chef Jean Twari and his team.
€68 per person, excluding drinks