From 6 people to 12 people
Périgord dishes
- Périgourdine salad: homemade dried duckbreast, gizzard confit, duck foie gras and truffles
- Carpaccio of scallops with truffles
- Fresh figs with Cabécou cheese and Périgord honey
- Salad of homemade dried duckbreast, stuffed with foie gras
- Terrine of duck foie gras with Monbazillac, brioche and onion chutney
- Salad of dried figs with duck foie gras
- Garlic soup
- Cream of pumpkin soup and Cabécou goat’s cheese emulsion
- Cream soup of porcini mushrooms
- Scrambled egg with truffle
- Scrambled egg with chanterelles
- Pan-fried scallop of duck foie gras, apples and walnut wine
- Pot au feu of duck confit
- Truffle and cabbage in crepinette with truffle butter poultry sauce
- Veal stew with morels
- Périgord asparagus, smoked salmon and Hollandaise sauce
- Lobster ; Rossini style
- Scallops with pan-fried duck foie gras and a Bergerac wine beurre blanc
- Duck breast stuffed with duck foie gras, grape and Pineau des Charentes sauce
- Pork cheek cooked in Pécharmant wine with seasonal accompaniments
- Enchaud du Périgord, Sarladaise potatoes and herb salad
- Confit of Périgord lamb shank, flageolets, French beans and frisée lettuce with garlic
- Roasted guinea-fowl with pan-fried porcini mushrooms
- Cassoulet of duck confit Toulouse style with persillade
- Wild strawberries from Périgord-Gariguette-Mara with whipped cream charlotte
- Charlotte with walnut wine and candied chestnuts
- Périgord walnut cake
- Chocolate soufflé with truffles
- Iced Irish coffee with truffles
- Etc….
This is only a selection of the seasonal dishes that Didier can prepare . Do not hesitate to ask him if you require more choices.
World dishes
- Confit of rabbit tart, tomato jelly and cucumber cream
- Carpaccio of langoustines and caviar cream
- Warm salad of quail, leg confit, duck foie gras
- Beetroot couscous, pea hummus, Chinese prawns and Asian vinaigrette
- Salmon tartar, crab mayonnaise, sweet and sour cucumber, salmon caviar cream
- Gratinated oysters with champagne
- Lobster bisque with all the trimmings
- Tomato cappuccino, basil cream
- Cod brandade, pan-fried scallops and bouillabaisse sauce
- Back of salmon and pan-fried duck foie gras, leek fondue and truffle butter
- Lamb with persillade, mini ratatouille, pommes Anna and sage sauce
- Veal cheek confit with pan-fried veal sweetbreads and creamed celeriac
- Filet of Limousin beef with sweet garlic, leek clafoutis, red port and balsamic sauce
- Roasted Anjou pigeon and aubergine fondant
- Pan-fried veal sweetbreads, Puy lentils, ginger and lime sauce
- Roast guinea fowl, leek fondue and champagne sauce
- Traditional tarte tatin, Madagascar vanilla ice-cream
- Chocolate fondant with black tea cream
- Gratinated raspberries with red fruit sorbet
- Strawberry panna cotta
- Crêpes filled with Grand Marnier cream and Suzette sauce
- Iced nougat
- Crème brûlée
The dishes above are only a selection of dishes that Didier can prepare and are to be chosen according to the seasons. If you want more choices, do not hesitate to ask him.