After 15 years of experience in the kitchen, the young English chef Charlie Ray who ran the restaurant Le Vin’Quatre in Bergerac for 6 years with his partner, opens the doors of their brand new restaurant in Saussignac – Mixture!
In order to tell you a story, an emotion and sometimes a surprise around local products with a British touch.
melon and con cumber gazpacho, chili and ginger crayfish bonbon, fried king prawn, coriander oil
Smoked duck five spice, white asparagus, carrot and buckwheat salad orange hollandaise sauce
rabbit Nicosia sald revisited
Goat cheese cheesecake, picked pepper strawberries, onion marmelade red pepper coulis (vegetarian)
Pan fried turbot, rhubarb compote, roasted fennel, hazelnut crumble and beurre blanc
Veal 2 ways, carrot puree, mushrooms, wild rice, split cream herb sauce
Filet of lamb, cumin and paprika quinoa, miso glazed artichoke, sesame and spring onion salsa
Tofu and roast aubergine spring rolls, pak choi, peanut granola and red Thai curry sauce (vegetarian)
Apricot creme brûlée, pistachio ice cream, olive oil popcorn
Hazelnut profiteroles, apple textures , Saussignac sweet wine coulis
Chocolate fondant, timut spice pineapple, yogurt ice cream
White chocolate mousse, sesame tuile, cherries 2 ways, black olive caramel
Cheese plate from “Chez Pauline & co” cheese shop
