Le Bergerac

Eggs cooked without shells in simmering water, served with sautéed ceps (wild mushrooms). The yolk remains runny and blends with the forest flavors.

Specialty from the Basque Country made of peppers, tomatoes, onions, and mild chilies simmered together. A colorful and fragrant vegetarian dish.

Sliced avocado arranged in a fan shape, accompanied by peeled shrimp. A classic refreshing starter, often served with cocktail sauce.

Oven-baked eggplant with tomato sauce and gratinated with parmesan. Tender and flavorful.

Fresh Italian cheese ball (mozzarella) with a creamy center, served with citrus segments for freshness and acidity.

The special starter of the day, which changes daily according to the market and the chef's inspiration.

Tender and flavorful piece of beef (hindquarter), grilled. Served either plain or topped with a creamy pepper sauce.

A gourmet burger inspired by the Bergerac region, possibly topped with local cheese or confit. Served with or without a slice of grilled bacon.

Raw beef from the Charolais breed, coarsely hand-cut (not ground) for texture, and seasoned with classic condiments.

Tender chicken fillet served with a rich and aromatic sauce made from Vin Jaune (a white wine from the Jura region) and morel mushrooms.

A complete dish composed of an assortment of seasonal cooked vegetables and raw vegetables.

Bow-tie shaped pasta served with a mix of Mediterranean vegetables such as tomatoes, zucchini, and peppers.

The suggested main course of the day. See the blackboard for composition and price.

A very large cream puff filled with vanilla ice cream or cream, generously covered with hot chocolate sauce.

Fresh and gelatinous dessert made with coconut milk, served with a coulis or tangy passion fruit.

Intense chocolate tart on a crispy base, prepared without a pastry border (crustless) for an all-chocolate experience.

A yeasted, porous cake soaked in a rum syrup. Served with a generous portion of whipped cream.

Water ice (sorbet) with blackcurrant containing fruit pieces. Can be served 'doused' with a dash of blackcurrant liqueur or alcohol.

Dessert likely composed of iced mochi (glutinous rice dough filled with ice cream) in fruity flavors: mango-passion and raspberry-lychee.

Sweet suggestion of the day, ask your server for details.

Selection of aged French cheeses served on a plate.

Large board of various aged cheeses, ideal for sharing.