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.